1 (2 lb. frozen pkg.) hash brown potatoes

4 cans  chicken broth

3/4 cup chopped onions (or more to your liking)

1 cup carrots, sliced thin

3/4 cup chopped celery

6 or 7 slices bacon, fried and crumbled

1 can cream of chicken soup

1 can cream of celery soup

2 cups water

2 cups milk

salt and pepper to taste

	In a large cooking pot, combine potatoes, chicken broth, water, onions, carrots and celery
	Cook for about 30 minutes until vegetables are tender
	Add the cream soups, milk and bacon and simmer for another 30 minutes
	Season as desired with salt and pepper Comment:  For a thicker soup, more potatoes and less liquid can be used. I don't measure anything, and usually use two pkgs. of the potatoes, and more vegetables and broth, or I use chicken granules, because I like to make a lot and freeze it for future use.  It is a really quick and tasty soup!  Goes good with crackers or cornbread.