Easy Potato Soup - cooking recipe

Ingredients

1 lb. bag frozen hash brown potatoes
1 c. chopped onion
1 (14 oz.) can low-fat chicken broth
3 c. water (less if a thicker soup is desired)
1 (10 3/4 oz.) can low-fat cream of chicken soup
1 (10 3/4 oz.) can low-fat cream of celery soup
2 c. evaporated skim milk
salt and pepper to taste
4 to 5 large white baking potatoes, peeled and cubed
6 slices bacon, cooked and crumbled (you may choose to use Hormel bacon pieces in the jar)
1 qt. half and half
1 stick butter
cornstarch (for thickening)
salt and pepper to taste
extra milk (if it gets too thick too fast, use 2% milk at home)

Preparation

Place peeled and cubed potatoes in large pot. Cover with water. Cook until fork-tender. Do not drain. Cook bacon while potatoes are cooking. Drain and crumble. Set aside. When potatoes are tender, add butter, salt and pepper to taste and cream. Cook until bubbly. Thicken with cornstarch and add bacon. Cook until all flavors are combined. Enjoy!