Sauté celery and onion in butter. When done,
add 3 cups of water, 2 lb. bag of frozen
hashbrowns, and 4 tsp. salt.
Cook hashbrowns till boiling. Simmer 5 min.
Add 4 cups of milk. Bring to boil, and add
about 1 container (16 oz.) sour cream. Sprinkle
chopped chives on top.
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