3 cups fat-free 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
2 slices bacon, cooked, drained and crumbled
1/4 cup thinly sliced green onions


Pour milk into a Dutch oven pan. Add soup and mix together well. Add hash browns being sure to mix well to breakup hash browns and to make sure they are completely covered by the soup mixture. On high heat bring soup mixture to a boil. Once boiling reduce heat to low, cover and simmer 15 minutes or until heated through. Be sure to stir often to keep soup from sticking to bottom of pan. Remove soup from heat and sprinkle top with onions, bacon and cheese. Serve immediately.

Nutritional Information: (approx.)

Calories 190; total fat 6g; Saturated fat 3.5g; Cholesterol 20mg; Sodium 870mg; Carbohydrate 24g; Dietary fiber 2g; Sugars 6g; Protein 12g; Vitamin A 10%DV; Vitamin C 10%DV; Calcium 45%DV; Iron 4%DV