Bacon, Cheese and Potato Chowder
Prep time
Cook time
Total time
  • 3 cups milk
  • 1 can cream of potato soup
  • 2 cups frozen hashbrowns, Southern style
  • 6 slices bacon, cooked and crumbled
  • 1 cup Sharp cheese, shredded
  • 1-2 green onion tops, chopped finely {optional}
  1. Cover cookie sheet with foil and place a metal cooling rack on top. Place bacon on top of cooling rack and cook in 400 degree oven for about 15 minutes or until crispy. Cool and crumble.
  2. Whisk together the milk and soup in a large pan on the stove.
  3. Stir in hashbrowns and crumbled bacon.
  4. Bring to boil and reduce to simmer for 10-15 minutes. {you can also ladle soup into a crockpot to keep warm}
  5. Serve topped with green onions and cheese.
Recipe by Pocket Change Gourmet at