Bacon, Cheese and Potato Chowder
3 cups milk
1 can condensed cream of potato soup
2 cups frozen Southern-style hash browns
1 cup shredded Cheddar cheese
2 slices bacon, cooked and crumbled
1/4 cup thinly sliced green onion
Mix milk and soup in large saucepan. Stir in hash browns. Bring to a boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring frequently.
Ladle into 6 soup bowls. Top evenly with the cheese, bacon and onions. Make 6 servings.
Here’s a recipe for a potato soup that requires a little more work and is very thick. It’s my favorite but I use the above when I need it to be quick :-).