Four-Cheese Potato Chowder with Bacon Crumble

• 1 can (10-3/4 oz.) condensed cream of potato soup
• 3 cups milk
• 1/2 tsp. dry mustard
• 2 cups ORE-IDA Diced Hash Brown Potatoes
• 1 cup KRAFT Shredded Four Cheese
• 2 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled
• 2 green onions, thinly sliced

1. Mix soup, milk and mustard in large saucepan until blended.
2. Stir in hash browns.
3. Bring to boil on high heat, stirring occasionally; simmer on medium-low heat 10 min., stirring frequently.
4. Serve topped with cheese, bacon and onions.

condensed cream, milk, dry mustard, brown potatoes, four cheese, center, green onions

Taken from www.kraftrecipes.com/recipes/four-cheese-potato-chowder-bacon-crumble-156651.aspx (may not work)