Potato Soup in Seven Minutes

Ingredients

• 14 ounce precooked bacon chopped
• 2 tablespoons butter-flavored granules 
• 8 ounce cream cheese softened
• 21 ounce cream of chicken soup canned
• 0.3 teaspoon ground pepper black
• 32 ounce hash brown potatoes frozen southern-style
• 8 cups milk 2%
• 1 teaspoon salt 

Equipment

• whisk
• pot

Directions

1. Whisk together cream of chicken soup and cream cheese in a large pot.
2. Whisk in milk, 2 cups at a time, until smooth.
3. Stir in hash brown potatoes, bacon, butter-flavored granules, salt, and pepper.
4. 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.