Serves: 5
Total Calories: 1,621
Bring hash browns, chicken broth, and onion to a slow boil. Simmer until potatoes are tender. Stir in cream of chicken soup and milk. (Add one can at a time, depending on how thick you like your soup.) Salt and pepper to taste. Add garlic salt, if desired. Let mixture simmer for 10–15 minutes, stirring occasionally. Top with grated cheese, chives, and real bacon bits.
This Quick Potato Soup recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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