Creamy Potato Soup

Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes
6 cups of water
1/3 cup chopped onion
2 cans (10 3/4 oz each) condensed cream of celery soup, undiluted
4 oz Velveta cubed
1 cup (8oz) sour cream
1/2 tsp salt
1/4 tsp pepper
Directions
1. In a large saucepan, combaine the potatoes, water and onion. Bring to a boil. Reduce heat; stir in soup and cheese. Cook and stir until cheese is melted.
2. Stir in the sour cream, salt, and pepper. Cook and stir until heated through (do not boil.)

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