2 bags frozen potatoes (diced like you use in hash brown casserole)
4 cans chicken broth
salt and pepper
2 cans cream of chicken soup
1/2 lb. Velveeta cheese
Boil potatoes in chicken broth for 25 minutes. Salt and
pepper. Add soup; cook for about 10 more minutes. Turn heat to
very low and add cheese. Stir a lot because it will stick easily
until cheese is melted. I use shredded Cheddar cheese, chopped
green onions and bacon to put for toppings. You can chop up
regular potatoes, but much easier to use frozen. Also, you can
halve this recipe, if you need to.
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