Quick & Easy Baked Potato Soup

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Angie made baked potato soup.  What makes this meal awesome is you use southern style hash browns, no peeling and chopping potatoes.

3 (14 ounce) cans chicken broth

1 (32 ounce) bag frozen southern style hash browns

1 (10 1/2 ounce) can cream of celery soup

1 (10 1/2 ounce) can cream of chicken soup

1 1/2 cups milk

1/2 lb Velveeta cheese

1 Tablespoon of Onion Powder

Toppings:  chives, bacon bits, cheddar cheese

Directions:

Bring chicken broth to a boil.
Add hash browns, bring to boil.
Add onion powder, soups (don’t dilute) and milk, bring to boil.
Add Cheese and Heat until cheese melts. At this point you can mash some of hash browns to get desired consistency.

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