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Bacon, Cheese and Potato Chowder


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  • 3 C fat free milk
  • 1 can (10 3/4 oz) cream of potato soup
  • 2 c frozen southern style hash browns
  • 1 c shredded cheddar cheese
  • slices of bacon, cooked and crumbled
  • 1/4 c thinly sliced green onions



Step 1

Mix milk and soup in large saucepan. Stir in hashbrowns. Bring to boil on high heat, stirring occasionally. Reduce heat to med-low. Simmer 10 minutes stirring frequently. Ladle into soup bowls. Top evenly with the cheese, bacon, and onions.


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