This is a wonderful potato soup. I took the recipe from a Kraft Food & family cooking magazine (Fall 2007, speedy suppers) but modified it a bit. Instead of using a can of cream of potato soup I cut up potatoes and put the cheese right in when cooking the soup. I also use some hash browns with the potatoes.
3 C fat free milk
1 can (10 3/4 oz.) condensed cream of potato soup (or use cut-up potatoes)
2 C frozen Southern-style hash browns
1 C Kraft 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese (or cheese of your choice)
2 slices Oscar Mayer Bacon, crisply cooked, drained and crumbled
1/4 C thinly sliced 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 in., stirring frequently.
LADLE into 6 soup bowls.
TOP evenly with the cheese, bacon and onions.
Makes 6 servings, 1 cup each.