It's funny that Sarah (my cousin) mentioned Kraft Foods website . I was just getting ready to post a recipe of something we had tonight from their quarterly publication. You can go to their site to have the magazine mailed to you, or you an just browse the site for archived recipes. It's a great place for fun and easy ideas. I got my Fall issue today.
Bacon, Cheese, and Potato Chowder
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 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese (I used Monterey-Jack.)
2 slices Bacon, crisply cooked, drained and crumbled
1/4 cup thinly sliced green onions
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns
1 cup 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese (I used Monterey-Jack.)
2 slices Bacon, crisply cooked, drained and crumbled
1/4 cup thinly sliced green onions
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.
LADLE into six soup bowls.
TOP evenly with the cheese, bacon and onions.
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