This week’s recipe comes from my sister Judy.

Bacon Cheese and Potato Chowder
(Reduced Fat Version)
3 cups skim milk
1 can condensed cream of potato soup
2 cups frozen Southern style hash browns
2 slices bacon, cooked crisp and crumbled
1 cup Kraft 2& reduced fat sharp cheddar cheese
1/4 cup green onion tops, thinly sliced

Mix milk, soup and hash browns in large pot.  Bring to a boil on high heat, stirring frequently.  Reduce heat to medium low and simmer 10 minutes, stirring frequently.  Pour into bowls and top with cheese, onions, and bacon.
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Have a great cool Fall weekend.  And Happy Trails!