Potato Soup 65


  • 8 cup(s) potatoes, peeled and diced
  • 3 can(s) chicken broth (14 ounce cans)
  • ½ pound(s) bacon, fried and crumbled
  • 1 can(s) cream of chicken soup (10 oz. can)
  • 1 package(s) cream cheese (8 ounce pkg)
  • salt and pepper

Cook potatoes in the chicken broth until cooked through. Turn off heat. Add remaining ingredients. Serve hot.

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