Bacon, Cheese, & Potato Chowder

So I can't believe that my first blog post of actual food is going to be one with no pictures (we ate it too fast and it wasn't very pretty) and a recipe that uses Cream of soup. However, we tried this the other day and it was incredibly good. I will admit that I did not have high expectations going in: the recipe seemed almost too simple and my one and only other attempt at soup did not go well. But this far exceeded my expectations and even D liked it: and he is not a soup guy. The original recipe is from the kraft website but I think I first saw it on the WC board. This is a really good, quick meal that is perfect for the cold, rainy weather we've been having. Enjoy, and I promise to take pictures of stuff from now on.

Bacon, Cheese & Potato Chowder
from Kraft


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.