Bacon, Cheese & Potato Chowder

I got this recipe from a Kraft Foods magazine, but I changed it a bit. It's fast and easy because it uses a can of condensed soup, but the hashbrowns and finishing touches make it taste like you made it from scratch! I served it with sour dough bread.

What you'll need:

3 cups Milk

1 can (10 3/4 oz) condensed cream of potato soup

2 cups frozen hashbrown

Salt, to taste (approx. 2 tsp.)

Pepper

Shredded cheddar cheese
Bacon, crisply cooked and crumbled

Green Onions, thinly sliced

Sour Cream

What you'll do:

Mix milk and soup in large saucepan.

Stir in hashbrowns.

Season with Salt and pepper.

Bring to boil on high heat, stirring occasionally.

Reduce heat to med-lo and simmer for 10 minutes, stirring frequently.

Top with bacon crumbles, cheddar cheese, green onions, and a dollup of sour cream.