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"Excellent Soup, I have made it several times and varied the ingredients, it is best just as it is written, rotisserie chickens work very well for this recipe. Do NOT over do the cheese."
Sep 29, 2009 on Food.com
"Do you serve this Hot? if so can it be re-heated?"
Jun 17, 2008 on Food.com
"This is the way I make my potato soup, I do not crush the potato's usually add a whole pint of milk or half and half and a stick of butter also dried parsley (3 Tbs, it does take alot of salt."
Mar 23, 2006 on Food.com