Friday, November 18, 2011

Bacon, Cheese, and Potato Chowder

For some reason, I am usually drawn to potato soup recipes.  Well, it's no secret that the potato is my favorite vegetable.  This recipe, originally found in Kraft Foods magazine, is very easy to make.

3 cups fat free milk (I used whole milk.)
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns
1 cup shredded reduced fat sharp cheddar cheese (I used whatever shredded cheese we already had, probably the Mexican four cheese, one of our favorites.)
2 slices bacon, crisply cooked, drained, and crumbled/
1/4 cup thinly sliced green onions

1.  Mix milk and soup in a large saucepan.  Stir in hashbrowns.  Bring to a boil on high heat, stirring occasionally.
2.  Reduce heat to medium-low, simmer 10 minutes, stirring frequently.
3.  Ladle into soup bowls (makes 6 one-cup servings)
4.  Top with the cheese, bacon, and onions.

I used the green onions that I froze in the water bottle which turned out great.

I started out frying the bacon in a skillet like I normally do.  I wanted to cook the whole package of bacon to have for quick-and-easy breakfasts, but I didn't want to use the griddle on top of the stove (it gets really gross and I haven't been able to clean it since I was pregnant.).  I wondered if bacon could be baked in the oven.  I did a quick search online and saw that, yes, bacon can be baked in the oven!  I put the oven on at 350 and lined a baking sheet with foil.  I laid out the bacon strips and cooked for about 20 minutes or maybe a little longer.

I really liked how easy this was to make.  I did NOT like the sodium content.  I found a recipe via Pinterest that shows how to make "Cream of Something" soup and am going to try that out in the near future (future blog post).  Also, I have had better potato soups, but they are more labor intensive.  This works out just fine for quick-and-easy.
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