Easy Potato Soup

• 1 lb. bag frozen hash brown potatoes
• 1 c. chopped onion
• 1 (14 oz.) can low-fat chicken broth
• 3 c. water (less if a thicker soup is desired)
• 1 (10 3/4 oz.) can low-fat cream of chicken soup
• 1 (10 3/4 oz.) can low-fat cream of celery soup
• 2 c. evaporated skim milk
• salt and pepper to taste
• 4 to 5 large white baking potatoes, peeled and cubed
• 6 slices bacon, cooked and crumbled (you may choose to use Hormel bacon pieces in the jar)
• 1 qt. half and half
• 1 stick butter
• cornstarch (for thickening)
• salt and pepper to taste
• extra milk (if it gets too thick too fast, use 2% milk at home)

1. Place peeled and cubed potatoes in large pot. Cover with water. Cook until fork-tender. Do not drain. Cook bacon while potatoes are cooking. Drain and crumble. Set aside. When potatoes are tender, add butter, salt and pepper to taste and cream. Cook until bubbly. Thicken with cornstarch and add bacon. Cook until all flavors are combined. Enjoy!

potatoes, onion, lowfat chicken broth, water, lowfat cream of chicken soup, lowfat cream of celery soup, milk, salt, white baking potatoes, bacon, butter, cornstarch, salt, extra milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126984 (may not work)