Cheesy potato soup

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Recipe by: edmea

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 sl Haugin's Farm Brand Thick -Cheese
-Sliced Bacon, crumbled 1 c Frozen Gourmet's Choice Baby
12 Frozen Gourmet's Choice Hash -Carrots, sliced
-Brown Patties 1 c Green Onions with tops,
4 c Water -sliced
2 tb Chicken flavored Bouillon 2 c Sour Cream*
-Granules 2 c Milk
1/2 c Margarine 1 ts Salt
12 sl Schwan's American Processed 1/2 ts White Pepper

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