Creamy Potato Soup

I cooked soup tonight for the Teacher appreciation luncheon tomorrow at O's school, and was reminded of how good this recipe is. I'm not usually a big fan of potato soup because many times, the potatoes are too chunky and they burn my mouth when I eat it. Because this uses the shredded kind, it's just super creamy and flavorful. This recipe is from my sister and definitely worth a try.

Creamy Potato Soup

2 cans of chicken broth
1 can water
1 pkg of frozen hash brown potatoes (the shredded kind)
1 can cream of celery soup
1 can cream of chicken soup
1/3 of a 2lb block of Velveeta
1 tsp. each of flour and milk, then enough milk to add to make 1/2 cup

Bring broth and water to boil in a large pot. Add potatoes, bring to a boil, then turn down to a low boil for 8-10 minutes. Add soups and Velveeta, and stir until combined and melted. Mix tsp. each of flour and milk into a paste, then stir in enough milk to equal a 1/2 cup. Pour this roux mixture in. Continue to cook on low until soup is heated through and thickened. (If becomes too thick, add a little more broth or water)
Serve with sour cream, crumbled bacon, and chopped green onion.
Serves 6-8