Potato Soup

6 (2#) bags of shredded hashbrowns
15 cups water (go with less/add if needed)
5 cans chicken broth
5 cups chopped onions
4 cups chopped celery (use leaves)
3 family size cans cream of chicken soup
3 family size cans cream of celery soup (mushroom works well)
2 quarts milk
salt and pepper to taste

Mix in large electric cooker and cook until onions, celery and potatoes are tender.
You may microwave onions and celery before adding to soup mix.
As most soup recipes, this one is easy to adjust to your own taste.
Serve with shredded cheese.