Hash Browns Potato Soup

This is a super easy and delicious soup from a restaurant called The Market Place. Using precooked or leftover bacon is a time-saver. I use light sour cream and light Velveeta for less fat content. Note that butter is optional, but sour cream a must. Enjoy!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 (32 ounce) package frozen hash brown potatoes
• 1⁄2 cup  chopped onion
•  water
• 2  tablespoons butter
• 6  ounces sour cream
• 1⁄2 lb Velveeta cheese, cut in small cubes
•  salt
•  pepper
•  garlic powder
•  milk
• 4  slices bacon, cooked crisp and crumbled

Directions

1. Place potatoes and onion in large pan and barely cover with water.
2. Cook until potatoes are tender; do not drain.
3. Mash with potato masher to desired consistency.
4. Add butter, if using, sour cream, velveeta, salt & pepper, and garlic powder.
5. Heat until cheese is melted - do not boil.
6. If mixture is too thick, add milk to desired soupy consistency.
7. Serve with crumbled bacon on top of each serving. Great with a thick, hearty bread!