Creamy Potato Soup

1 pkg (30 oz) frozen shredded hash browns
6 cups water
2 cans cream of celery
4 oz Velveeta cheese, cubed
1 cup sour cream (8oz)
1/2 tsp salt
1/4 tsp pepper

In a large saucepan, combine the potatoes, water and onion. Bring to a boil. Reduce heat- stir in soup and cheese. Cook and stir until cheese is melted.

Stir in the sour cream, salt and pepper. Cook and stir until heated through. (Do not Boil.)

Serve with corn bread or crackers.