Tuesday, February 1, 2011

Bacon, Cheese and Potato Chowder

From: Kraft Foods magazine

3 cups milk
1 can condensed cream of potato soup
2 cups frozen hash browns
1 cup cheddar cheese
green onions

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 minutes, stirring frequently. Ladle into bowls. Top with cheese, bacon and onions.

Thumbs up! What a great, simple, yummy recipe! I have made hash brown soup before but I really liked this recipe. It was just a little different and was so much faster than using the crockpot.

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