"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Adele’s Potato Soup Recipe

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This recipe for Adele’s Potato Soup, by , is from The Stewart Family & Friends Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Stewart
Added: Monday, December 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (32 oz) hashbrown potatoes (cubed, unseasoned)
1 cup chopped onion
2 cups water
1 can (14.5 oz) chicken broth
1 can Cream of Mushroom Soup
2 cups milk
1 can Cream of Chicken Soup
2 cups cubed Velvetta cheese

Directions:
Directions:
Bring first four ingredients to a boil and simmer for 30 minutes. Add Cream of Mushroom Soup, milk, Cream of Chicken Soup and heat. When warm, add Velvetta cheese. Stir until melted and serve.

Personal Notes:
Personal Notes:
Additions: chopped ham or bacon.
Keeps well in the refrigerator.

 

 

 

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