Potato Soup in Seven Minutes

Ingredients

• 2 (10.5 ounce) cans cream of chicken soup
• 1 (8 ounce) package cream cheese, softened
• 8 cups 2 milk
• 1 (32 ounce) package frozen Southern-style hash brown potatoes
• 1 (14 ounce) package precooked bacon, chopped
• 2 tablespoons butter-flavored granules
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

Whisk together cream of chicken soup and cream cheese in a large pot.

Whisk in milk, 2 cups at a time, until smooth.

Stir in hash brown potatoes, bacon, butter-flavored granules, salt, and pepper.

Bring soup to a boil over medium-high heat, then reduce heat to medium-low and simmer until potatoes are tender, 30 to 45 minutes.