- 2 (10.5 ounce) cans cream of chicken soup
- 1 (8 ounce) package cream cheese, softened
- 8 cups 2% milk
- 1 (32 ounce) package frozen Southern-style hash brown potatoes
- 1 (14 ounce) package precooked bacon, chopped
- 2 tablespoons butter-flavored granules
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Whisk together cream of chicken soup and cream cheese in a large pot.
- Whisk in milk, 2 cups at a time, until smooth.
- Stir in hash brown potatoes, bacon, butter-flavored granules, salt, and pepper.
- Bring soup to a boil over medium-high heat, then reduce heat to medium-low and simmer until potatoes are tender, 30 to 45 minutes.
03/27/2018
recipepes.com
Potato Soup in Seven Minutes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
