Bacon, Cheese & Potato Chowder
Prep Time: 20 min
Total Time: 30 min
Makes: 6 servings, 1 cup each
3 cups fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled (I used pre-cooked bacon to make it faster)
1/4 cup thinly sliced green onions (I didn't have any on hand so I omitted them)
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.