Soups:

Bacon, Cheese and Potato Chowder

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This recipe can easily be doubled. Extra special served with hard whole-grain roll or bread.

Ingredients

3 cups fat free milk
1 can (10-3/4 ounces) condensed cream of potato soup
2 cups frozen southern-style hash browns
1 cup shredded reduced-fat sharp Cheddar cheese
2 slices bacon, crisply cooked, drained and crumbled
1/4 cup thinly sliced green onions

Instructions

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. Makes 6 servings, 1 cup each.

Betty Dresselhaus
Davenport