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4 pounds hash browns (frozen or freshly shredded potatoes)
4 tablespoons butter (divided use)!
1 medium onion, diced
1 large green bell pepper, diced
2 quarts chicken stock
1 quart heavy cream
2 tablespoons chicken base
1 teaspoon white pepper
1 cup instant mashed potato mix

Brown potatoes in 2 tablespoons butter. In large stock pot, saute onion and bell pepper in 1 tablespoon butter. Cook until onions are transparent, then add the hash browns, stock, cream, chicken base, white pepper and remaining 1 tablespoon butter. Bring to a boil. Add mashed potato mix slowly to thicken.

10 to 12 servings
Keywords: soups   Category: Soups/Stews    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: January 31, 2009 by deebeeeff     Last Updated: February 13, 2009
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