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Quick and easy Potato soup:
1 box of chicken stock
1 bag of frozen hash brown potatoes (approx 2 lbs)
1 medium onion
1 stick of cream cheese
1 half stick of Butter (approx 1/4 cup)
Salt and pepper
Optional: Sour cream (or plain, unflavored yogurt), Shredded cheese, Bacon crumbles
Empty stock and hashbrowns into a large pot, bring to a boil. While it is heating, dice the onion and add it as well. Once the mixture is boiling, reduce the heat to medium and cover. Boil for 20ish minutes, stirring occasionally.
If the soup gets too thick, add water to dilute.
Hashbrowns should start to crumble and dissolve. When that happens, mix in the cream cheese and butter and stir to help everything break up and dissolve.
Once cream cheese is fully melted and mixed, add salt and pepper to taste and serve, adding optional toppings as desired/available.
This is enough soup for 2 hearty full meals or 4 regular servings