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3 to 4 large baking potatoes
1 onion, finely chopped
1/2 stick butter
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of celery soup
grated cheese
dash of cumin
dash of red pepper
2 c. milk
1 c. sour cream
parsley flakes
crumbled bacon

Dice potatoes into bite size pieces. Boil potatoes and onion in 1 to
2 cups water for 20 minutes. Add butter, soups, spices and milk.
Simmer until all is done. Add sour cream and parsley; cook 5 more
minutes. Place in serving bowls; sprinkle with cheese and bacon.

Note: You can add 1/2 to 1 cup Velveeta cheese, if you want a more
cheesy soup.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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