Cheesy Potato Soup

• 8 slices thick bacon, crumbled
• 12 frozen hash brown patties
• 4 c. water
• 2 Tbsp. chicken flavored bouillon granules
• 1/2 c. margarine
• 12 slices American process cheese
• 1 c. frozen baby carrots, sliced
• 1 c. green onions with tops, sliced
• 2 c. sour cream
• 2 c. milk
• 1 tsp. salt
• 1/2 tsp. pepper

1. Prepare bacon in skillet over medium heat; drain and crumble. In large stockpot, combine potato patties, water and bouillon granules.
2. Cover and place over medium-low heat until patties are thawed and crumbled.
3. Add bacon and remaining ingredients in order listed.
4. Stir until ingredients are well blended.
5. Cover and cook over low heat about 20 minutes or until carrots are tender and soup is hot.
6. Do not allow soup to boil.
7. Makes 14 (1 cup) servings.

bacon, brown patties, water, chicken flavored bouillon granules, margarine, cheese, frozen baby carrots, green onions, sour cream, milk, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=349102 (may not work)