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Chunky potato bacon soup

Recipe Link: This recipe won the Third Annual French's Can You Top the Green Bean Casserole?

List of Ingredients





Makes 6 servings

8 slices low-fat bacon strips
1 (28-ounce) package chunky frozen hash browns, thawed overnight in the
refrigerator or 1 hour on the counter
1 (15 1/2-ounce) can cream of celery soup
1 pint half-and-half
2 cups milk
4 ounces chopped processed cheese
1 1/3 cups french-fried onions
1/2 cup grated cheddar cheese, to garnish



Recipe



In a pot, brown the bacon. When bacon is well-cooked, remove from the pot, drain on paper towels and crumble. Pour potatoes, soup, half-and- half, milk and processed cheese into the pot. Heat gently over low heat until the soup begins to boil. Stir in crumbled bacon and fried onions. Simmer another 5 minutes. Serve in soup bowls, garnished with grated cheddar.

Note: This recipe won the Third Annual French's Can You Top the Green Bean Casserole?