| | Directions | | Brown crumbled sausage in large dutch oven. Add onions; cook until softened. Drain fat, then add potatoes, broth and water. Bring to a boil; cover and simmer for 20 minutes. Stir in soups and milk, stirring often until heated well. Garnish with cheese. Makes 2.5 quarts. |
|
|
| Ingredients | | - |  | 1/2 - 1 lb pork sausage |
| - | | 16 ounces frozen hash brown potatoes |
| - | | 1 onion, chopped (large) |
| - | | 1 can chicken broth |
| - | | 2 cups water |
| - | | 1 can cream of celery soup |
| - | | 1 can cream of chicken soup |
| - | | 2 cups milk |
| - | | shredded cheddar cheese |
| |
| |
