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Cream of Potato Soup

4 slices bacon, diced
1 c. Ore-Ida fresh frozen chopped onion
1 1/2 c. hot water
3 1/2 c. frozen Ore-Ida Southern Style hash browns
1 1/2 tsp. salt
2 c. milk
1/8 tsp. pepper
Minced parsley (optional)

In large skillet over medium-high heat, cook bacon until crisp; remove from skillet and drain on paper towels. Spoon off excess fat, reserving 2 tablespoons. Cook onions in reserved drippings until golden and tender. Add water, frozen southern style hash browns and salt; bring to a boil, stirring occasionally to separate potatoes. Reduce heat, cover, simmer 10 minutes or until potatoes are tender. Lightly mash potatoes if desired. Stir in milk, pepper, cooked bacon. Heat, but do not boil. Serve topped with minced parsley, if desired.

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