Wednesday, May 06, 2009

Makeover Hash Brown Soup

From Taste of Home Healthy Cooking August/September 2008

2 green onions, chopped
2 tsp canola oil
1 pkg (28oz) frozen O'brien hash brown potatoes, thawed
2 C 2% milk
1 can (10.75oz) reduced fat/reduced sodium cream of chicken soup
6 turkey bacon strips, diced and cooked
1/2 C shredded cheddar cheese

In a small skillet, saute onions in oil until tender.  In a 5qt slow cooker, combine the potatoes, milk, soup and onion mixture.  Cover and cook on low for 6-7 hours or until heated through.  Top each serving with 2 tablespoons bacon and 1 tablespoon cheese.

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