Baked Potato Soup – Dianne’s


2 lb. bag of frozen cubed hashbrowns
2 cups shredded cheddar cheese
8 oz. cream cheese
10.5 oz. can cream of chicken soup
32 oz. chicken stock/broth
8 oz. container of sour cream
Salt, pepper, onion powder
1 Lid full of apple cider vinegar
Celery flakes
Sliced carrot if wanted?
Add bacon?

Print Friendly, PDF & Email

Leave a comment

Your email address will not be published. Required fields are marked *