Sometimes when you find a recipe you think, “Man why didn’t I ever think of this”? This is one of those times for me. I found a recipe for Bacon, Cheese and Potato Chowder; this is something that I already should have known about. A baked potato with cheese and bacon tastes amazing, so adding cheese and bacon to cream of potato soup would be a no brainer.
I really like this recipe because it’s so simple to make, anyone can handle three steps. Adding more bacon would be the only thing I would change.
Ingredients (Makes 6 servings)
• 3 cups milk
• 1 can (10.75 oz) condensed cream of potato soup
• 2 cups frozen Southern-style hash browns
• 1 cup shredded cheddar cheese
• 2 slices bacon, crisply cooked, drained and crumbled
• 1/4 cup thinly sliced green onions
Cooking Instructions
1. Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring frequently.
2. Ladle into 6 soup bowls.
3. Top evenly with the cheese, bacon and onions.
Recipe from tarahsrecipes.wordpress.com
If you make it, let me know how you like it. Also if I live near you, I will expect an invite to dinner. 
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Jason Mosley (aka Mr. Baconpants) is the king of all bacon. He started this blog in 2004 to share his love of bacon and beer. 
Sean Brett (aka Bacon Knight) is the amazing co-host of Bacon Live, the weekly audio/video podcast about bacon and more.
Beth Mosley (aka Mrs. Baconpants) is a lover of good food and beer. She enjoys cooking and trying new recipes (with bacon).
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