I love Kraft's free quarterly cooking magazine. Soup is one of my favorite things to eat so this recipe jumped out at me. It is probably the easiest soup I have ever made.
3 C. fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 C. frozen Southern-style hash browns
1 C. Kraft 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
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 minutes, stirring frequently. Ladle soup into bowls. Top evenly with cheese, bacon, and onions. Makes 6 one-cup servings.
Notes: I do not like cooking bacon so I use the real bacon bits. I prefer the fattening cheddar cheese, too.
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