Hashbrown Potato Soup

Hashbrown Potato Soup 1 small onion, chopped 2 stalks celery and its leaves 1 stick butter 1 bag of frozen (unseasoned) hash browns (or 5-6 red potatoes, chopped into small pieces--no need to peel these) 2 tbsp parsley 1 tbsp coarse cracked pepper 3-4 chicken bouillon cubes 2-3 cups half and half 2-3 cups milk 1 can of cream of potato soup Over low heat, I put all of the bottom 6 ingredients in a large pot. In another pot, I sauté the onion and celery in the butter and then add the potatoes to soften. Once they are softened, I pour the potato mixture into the pot with the liquids and stir. Bring to a slow boil. Simmer 1 hour, stirring frequently.