Monday, March 24, 2014

Hashbrown Potato Soup by Michelle Wiles


Ingredients
1 ONION (CHOPPED)

1 STICK BUTTER

1 BAG FROZEN HASHBROWNS

3 CANS CHICKEN BROTH
         
1 CAN CREAM OF CELERY
               
1 CAN CREAM OF CHICKEN

1 ½ CUP MILK

1 POUND VELVEETA CHEESE

1 BAG REAL BACON BITS

Directions
SAUTE ONION WITH BUTTER.

THEN ADD CHICKEN BROTH, HASHBROWNS, SOUPS, AND MILK.

ADD SALT/PEPPER.

BRING TO A BOIL AND ADD CHEESE.

STIR UNTIL MELTED. TOP WITH BACON BEFORE SERVING.

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