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Ingredients
- 4 to 5 potatoes, peeled and cubed
- 10-3/4 oz. can cream of
- celery soup
- 10-3/4 oz. can cream of
- chicken soup
- 1-1/4 c. water
- 4-2/3 c. milk
- 6.6-oz. pkg. instant potato flakes
- Garnish: shredded Cheddar cheese, sliced green onions, crumbled bacon
Preparation
Step 1
Combine potatoes, soups and water in a slow cooker. Cover and cook on high setting until potatoes are tender, about 2 to 3 hours. Stir in milk; add potato flakes to desired consistency, stirring constantly. Cover and cook on high setting an additional 2 to 3 hours longer. Spoon into bowls to serve; top with garnishes. Serves 4 to 6.
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