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Loaded Potato Soup Recipe

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This recipe for Loaded Potato Soup, by , is from Our Special Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pattie Ishee


1 bag (20 oz.) frozen potatoes O'Brien
2 teaspoons chicken bullion, instant
1 small red onion, diced
1/2 teaspoon celery salt
1 teaspoon salt
1 teaspoon black pepper
1 can Campbells cream of cheddar soup
1 jar Old English sharp processed cheese spread
1/2 cup sour cream
1 cup half & half

Real bacon, crumbled
grated cheddar cheese
green onion tops, diced
sour cream

In large pot, pour in frozen hash browns & cover with water. Bring up heat to boil. Add powdered bullion and spices. Boil for 10 minutes. Lower heat, and add soup, cheese, half & half & sour cream. Bring only to simmer, then remove from heat. Adjust thickness, if necessary, with more water.

Ladle soup into bowls. Garnish with bacon crumbles, diced green onion tops, a dollop of sour cream and grated cheese.

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