- 1/4 cup butter
- 3 stalks celery, chopped
- 1 cup chopped green onion
- salt and ground black pepper to taste
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 1 (10.5 ounce) can chicken broth
- 2 cups water
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 cups milk
- Melt butter in a soup pot over medium heat. Cook and stir celery, green onions, salt, and black pepper in melted butter until slightly tender, about 5 minutes.
- Stir potatoes, chicken broth, and water with celery mixture. Bring to a boil over medium-high heat, cover, and lower heat to a simmer until vegetables are softened, about 30 minutes.
- Stir cream of celery soup, cream of chicken soup, milk with the potatoes mixture. Season with salt and pepper. Cook until heated through, stirring occasionally, 5 to 10 minutes.