BACON, CHEESE AND POTATOE SOUP
Jen Prochaska
3c. milk
1 can 10 3/4 oz cream of potato soup
2c. frozen southern style hashbrown
1 c. shredded cheddar cheese
Bacon, green onion to garnish
Mix soup and milk in large saucepan. Stir in hashbrowns. Bring to boil on high heat, stirring occasionally. Reduce heat to med-low and simmer at least 10 minutes. Add cheese, bacon, and onions. (Can mix in or place on top after serving into individual bowls.) Salt/pepper to taste.
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