When the snow starts to fall and the weather cools, I can think of nothing better than homemade soup for dinner. One of my favorites to make is this very easy, flexible potato soup. Several years ago I discovered that using frozen hash browns instead of peeling potatoes makes it so much faster and easier.

This is a pretty flexible soup - make it vegetarian by eliminating bacon (use oil instead of bacon fat) and using vegetable stock. Or use whatever kind of stock you have - it doesn't have to be chicken stock. I use my own homemade chicken stock, but canned broth works well also.

Bacon, Cheese & Potato Soup

1 package bacon

1 package Southern Style Hash Browns, thawed

1 small diced onion (or about 1 tbsp dried minced onion)

1 quart chicken stock

1 cup milk

1 cup shredded cheddar cheese

Brown bacon in a large pot or dutch oven. Remove bacon slices, drain & crumble. Pour off bacon fat until about 3-4 Tbsp remain (or add oil if necessary). Add hash browns & onion and cook for a few minutes until potatoes brown slightly. Add stock and simmer for 15 minutes. Use a potato masher or hand (immersion) blender to puree the soup. Add milk and cheese; simmer for about 5 more minutes. If the soup is too thick, add a little more milk or water to thin.

Serve with crumbled bacon pieces and additional cheese if desired.

This soup is great paired with a batch of homemade biscuits!