Cheesy potato soup

14 servings

Ingredients

Quantity Ingredient
8 slices Haugin's Farm Brand Thick Sliced Bacon, crumbled
12 Frozen Gourmet's Choice Hash Brown Patties
4 cups Water
2 tablespoons Chicken flavored Bouillon Granules
½ cup Margarine
12 slices Schwan's American Processed Cheese
1 cup Frozen Gourmet's Choice Baby Carrots, sliced
1 cup Green Onions with tops, sliced
2 cups Sour Cream*
2 cups Milk
1 teaspoon Salt
½ teaspoon White Pepper

Directions

Prepare bacon in skillet over medium heat; drain and crumble. In large stockpot combine potato patties, water and bouillon granules.

Cover and place over medium-low heat until patties are thawed and crumbled. Add bacon and remaining ingredients in order listed. Stir until ingredients are well blended. Cover and cook over low heat about 20 minutes or until carrots are tender and soup is hot. Do not allow soup to boil.

Makes 14 (1-cup) servings.

NOTE: *Lite sour cream may be used in place of sour cream.

SOURCE: Multi-National Foods 1993 Submitted By SANDRA MAY On 02-22-95

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