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Creamy Potato Soup


1 (30 oz.) bag frozen hash-brown potatoes (I used cubed)
2 (14 oz.) cans chicken broth (see Note)
1 (10.75 oz.) can cream of chicken soup
½ cup chopped onion
¼ teaspoon ground black pepper (more to taste)
1 (8oz) package cream cheese (softened)
Optional Toppings: cheese, bacon, sliced green onions



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