Ingredients:
3 cups water
2 lbs frozen hash brown potatoes
1 3/4 cups chicken broth
1/2 cup butter or 1/2 cup margarine
2 (10 1/2 ounce) cans cream of chicken soup
2 cups milk
Directions:
Add water and hashbrowns in a large pot.
Boil until hashbrowns are tender.
Add remaining ingredients.
Heat until desired thickness; adjust seasoning to taste with salt and lots of coarse black pepper.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.