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Potato Soup Recipe

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This recipe for Potato Soup, by , is from The Spears Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ashley Spears

Category:
Category:

Ingredients:  
Ingredients:  
1 (30 oz.) bag frozen hash-brown potatoes (I used cubed)

2 (14 oz.) cans chicken broth

1 (10.75 oz.) can cream of mushroom soup

1/2 cup chopped onion

1/4 teaspoon ground black pepper (more to taste)

1 (8oz) package cream cheese (softened)

Optional Toppings: cheese, bacon, chopped green onions

Directions:
Directions:
-In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper
-Cover and cook on low for 5-6 hours
-If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's ready
-Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined
-Top with cheese, bacon, or sliced green onions if desired

 

 

 

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