Shredded Potato Dill Soup

2 Tbsp. Butter or margarine
½ Cup celery, chopped
¼ Cup onion, chopped
4 Cups chicken broth
8 oz. Cream cheese
30 oz. Bag shredded hash brown potatoes
1 Tbsp (or a little less) dill weed
2 Tbsp flour
1 to 2 Cup milk or chicken broth
Melt butter, sauté celery and onion until tender (abt. 6 min.). Add chicken broth and bring
to a boil. Add cream cheese and stir well until dissolved. Add frozen hash browns, dill and
flour. Stir until thick, add milk or chicken broth to desired consistency. Salt and Pepper
to taste.
I liked adding grated cheddar cheese. Paul and I also thought it would be good with small
chunks of ham or crumbled bacon.
Option: use 6 to 8 left-over baked potatoes, skinned and shredded instead of frozen hash
browns

Source: Kelli Robertson