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Cream of Potato Soup Recipe

   
 

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     Cream of Potato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   10 Min

Ingredients
1 - 30 oz bag of frozen diced hash browns
1 - 32 oz box of chicken broth
1 - Family size can of Cream of Chicken Soup
1 - pkg cream cheese (8 oz...not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
 

Instructions
Put the hash browns in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 7-8 hours or until potatoes are tender. (I, instead, cooked in electric pressure cooker on slow cooker setting for 2 hours, then pressure cooked it under rice setting for 5 minutes).
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving. Once the cream cheese is completely mixed in, its ready to serve.
Tom with cheddar cheese and some additional bacon bits.


Originally Submitted
2/17/2016





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