Bacon, Cheese & Potato Chowder

• 3 cups fat free 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, and crumbled*
• 1/2 tsp. salt
• 1 tsp. pepper
• 1/8 tsp. cayenne pepper
• 1 small can sliced mushrooms, chopped (optional)

* I just shredded up 3 small potatoes and it worked fine
** I used Patrick Cudahy Peppered Bacon Pieces - much easier

Mix milk and soup in a large sauce pan. Stir in potatoes, seasonings and optional mushrooms. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring frequently.

Ladle into soup bowls and top with cheese and bacon bits.