3 cups milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-Style hash browns
1 cup Shredded Sharp Cheddar Cheese
4-6 slices Bacon, cooked, crumbled
2 green onions, thinly sliced
MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally; simmer on medium-low 10 min., stirring frequently.
SERVE topped with cheese, bacon and onions.
Add as much bacon as you would like. I use the pre-cooked stuff and I chop it up. Also, I add the bacon, soup, milk, onions and hash browns all at the same time. Add the cheese right before serving, stir and then top each bowl with a little extra cheese. I also like to serve this soup in a bread bowl. Yes, carb overload but it's good. Don't judge.
The last time I made this recipe, I put everything in a crock-pot (except cheese) and let it cook for several hours. Just add cheese at the end like described above.