PATSY’S POTATO SOUP - Alabama Farmers Federation

Ingredients

• 2 (20-ounce) bags refrigerated plain or Southwestern shredded hashbrowns
• 2 quarts water
• Salt and pepper to taste
• 1 can cream of celery soup
• 1 can cream of onion soup
• 1 (5-ounce) can evaporated milk
• 2/3 cups shredded Cheddar cheese or 1 (8-ounce) block pasteurized process cheese spread, cubed