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Potato Soup

Contributed by: Jan Spiczka, an ECE member from Foley, MN       


32 oz. chicken broth
½ c. chopped onion
½ lb. bacon, drained and crumbled
1 (8 oz.) package cream cheese, cut up
1 (10 oz.) can cream of chicken soup
¼ tsp. pepper
1 (32 oz.) bag frozen shredded
hash brown potatoes

Preparation Instructions:

Combine all ingredients in Crock-Pot®. Cover and cook on low setting all day. Can substitute ham for bacon and add shredded cheese before serving. Yields 6 servings.

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