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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 help families or individuals create heirloom cookbook treasures.

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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