"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato Soup Recipe

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This recipe for Potato Soup, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheri Williams - Arlington Ward
Added: Monday, March 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
30 oz. bag hashbrowns
3 - 14 oz. cans chicken broth
1 can Cream of Chicken
1/2 chopped onion
1/4 tsp. pepper
3 oz. cream cheese
1/2 stick butter

Directions:
Directions:
Cook first 5 ingredients in pot on high heat for 45 minutes stirring frequently. Then add 3 oz. cream cheese and 1/2 stick butter. Mash cream cheese to make it smooth. Cook on medium heat for an additional 30 minutes. Serve with bacon bits and cheese.

 

 

 

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