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.