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