MY FAVORITE CREAM OF POTATO SOUP

CREAM OF POTATO SOUP

4 slices bacon, diced
1 cup ORE-IDA fresh frozen Chopped Onions
(I chop up a sweet onion)
1 1/2 cups hot water
3 1/2 cups frozen ORE-IDA Southern Style Hash Browns
2 cups milk (I use half & half)
1/8 teaspoon pepper

In large skillet over medium-high heat, cook bacon until crisp; remove from skillet and drain on paper towels. Spoon off excess fat, reserving two tablespoons. Cook onions in reserved drippings until golden and tender. Add water, frozen Hash Browns and salt; bring to a boil, stirring occasionally to separate potatoes. Reduce heat, cover, simmer 10 minutes or until potatoes are tender. Lightly mash potatoes if desired. Stir in milk, pepper and bacon; heat, but do not boil. Serve topped with minced parsley, if desired.

Yield: 5 servings