Bacon, Cheese & Potato Chowder

By kayjayjohnson

Ingredients

• 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 Sharp Cheddar Cheese
• 2 slices OSCAR MAYER Bacon, cooked, crumbled
• 2 green onions, thinly sliced

Preparation

Step 1

MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally; simmer on medium-low heat 10 min., stirring frequently.

SERVE topped with cheese, bacon and onions.