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5 lbs. potatoes
1 stick butter, melted
1/2 c. chopped green onions and chives
16 oz. Velveeta cheese, melted
1 (16 oz.) ctn. sour cream
3 cans cream of mushroom soup
Peel and cube potatoes. Boil until slightly softened, drain. Melt butter and mix with potatoes. Layer potatoes, green onion/chives and cheese in crock pot. Cook until thoroughly heated.
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