Bacon, Cheese, & Potato Chowder

3 c. milk (I use part half 'n' half & part milk because we have skim and I wanted it creamy)

2 c. frozen southern-style hashbrowns

1 can cream of potato soup

1 c. cheddar cheese

1/2 pkg. bacon, crisply cooked, drained, & crumbled

1/4 c. thinly sliced green onions

Mix milk & soup in large saucepan. Stir in hashbrowns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium/low. Simmer 10 minutes, stirring frequently. Salt & pepper to taste. Ladle into soup bowls. Top evenly with cheese, bacon, & onions.

This is a super easy meal that tastes really yummy! It's one of our new favorites. I actually 1 1/2 the recipe so Braden has plenty of leftovers.