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QUICK POTATO SOUP

1 (16 oz.) pkg. frozen hash brown potatoes
1/2 c. chopped onions
1 (14 oz.) can chicken broth
3 c. water
1 can cream of celery
2 cans cream of chicken
2 c. milk
salt and pepper to taste

Simmer first 4 ingredients until potatoes are done. Add remaining
ingredients and heat thoroughly.

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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