Cheesy Potato Soup - cooking recipe

Ingredients

8 slices bacon, crumbled
12 hash brown patties
4 c. water
2 Tbsp. chicken bouillon cubes
1/2 c. margarine
1 tsp. salt
1 c. frozen baby carrots, sliced
2 c. sour cream
2 c. milk
1/2 tsp. white pepper
1 c. green onions with tops, sliced

Preparation

Prepare bacon in skillet over medium heat; drain and crumble. In large pot, combine potato patties, water and bouillon cubes. Cover and place over medium-low heat until patties are thawed and crumbled.
Add bacon and remaining ingredients in order listed. Stir until ingredients are well blended.
Cover and cook over low heat about 20 minutes, or until carrots are tender and soup is hot.
Do not allow soup to boil.