Tuesday, November 4, 2014

Bacon, Cheese & Potato Chowder

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.



 

1 comment:

  1. Sounds like a great soup! I love soups even on warm days. Oh, I forgot to ask if you sell your quilts on an etsy shop. Love the quilt with sail boats.

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