I made the ladies this soup for lunch on Saturday during our cd calendar stamp camp. It's from a past Kraft Foods magazine. Do you get it? If not, go to http://www.kraftfoods.com to sign up for it. I love it, and it's FREE! Thanks for stopping by!
Bacon, Cheese & Potato Chowder
3 c. milk
1 can (10.75 oz.) condensed cream of potato soup
2 c. frozen Southern-style hash browns (the cubed ones, not shredded)
shredded cheddar cheese
crumbled bacon (We like the Oscar Meyer Real Bacon Bits in the
yellow bag in the salad dressings and croutons aisle.)
thinly sliced green onions
My Notes: I always substitute 2 c. milk and 1 c. sour cream for the 3 c. milk. I like the extra flavor that the sour cream gives. Also, I never garnish with the green onions. I'm just not a fan.
Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently.
Ladle into soup bowls. Top evenly with the cheese, bacon and onions. Serve with a crusty whole grain roll or bread.
More of My Notes: I've also put this in a crock pot to cook. If I need it quicker, I'll cook it till finished on the stove, and then put it in a crock pot on low to stay warm if we're eating on the go or munching on it all day on a college football Saturday!