Supper fast and easy! Why didn't I think of this soup before? The hashbrowns saves time instead of chopping potatoes. Serves 4. Easy to double for larger family or leftovers. Even my baby likes it. Yummy!
3 cups fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
1 can corn
2 cups frozen Southern-style hash browns (the squares)
1 cup Sharp Cheddar Cheese
2 slices Bacon, crisply cooked, drained and crumbled
1/4 cup 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 min., stirring frequently.
LADLE into six soup bowls.
TOP evenly with the cheese, bacon and onions.
I served this with sourdough baguettes that had been toasted and with a side salad.
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