CUPBOARD POTATO SOUP

1 30 oz bag frozen hash-brown potatoes

3 (14 oz) cans chicken broth

1 can cream of chicken soup

1/2 cup chopped onion

1/4 tsp ground black pepper or to taste

(8oz) pkg softened cream cheese

2 bay leaves

1 tsp celery flakes

In 6 qt crock pot combine potatoes, broth, soup, onion, bay leaves, celery flakes and pepper. Cover and cook on low 5 hours. Stir in cream cheese; cook 30 minutes, stirring occasionally, until combined. At this point I removed about 2 cups of soup and processed in food processor, then I stirred it back into the soup. Garnish with green onion, cheese or bacon.  This soup is much better the next day.

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