This is another easy and delicious soup recipe for the winter months still to come. The friend who shared the recipe for the pork chop casserole also shared this one.
Ingredients:
3 cups of fat free milk
1 can (10 3/4 ounces) condensed cream of potato soup
2 cups frozen Southern style hash browns
1 cup Kraft 2% milk shredded reduced fat sharp cheddar cheese (I used Velveeta)
2 slices of bacon crisply cooked, drained and crumbled (I used Oscar Meyer Real Bacon bits)
1/4 cup thinly sliced green onions (optional)
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.
Top evenly with the cheese, bacon and onions. (NOTE: I put the cheese in, the lid back on, and let the cheese melt. Then, I mix it into the soup.)
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