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Potato Soup
4 cups chicken broth
1 cup heavy cream
4 cups shredded potatoes
1/4 cup minced onion
1/4 cup shredded carrots
1 bay leaf
1/2 teaspoon seasoned salt
1/4 teaspoon ground pepper
1 8 oz. package of cream cheese; cut into chunks
2 tablespoons butter
Combine broth, potatoes, onion, carrots, bay leaf, seasoned salt and pepper. Bring to a boil; then reduce and simmer 10-15 minutes. Remove bay leaf. Reduce heat to low. Stir in cream cheese. Heat, stirring frequently, until cheese melts. Top with cheese, scallions, bacon for extra pazazz!
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