1 (1 lb.) pkg. sliced bacon, chopped
1/2 cup (1 stick) butter (no substitutes!)
1/2 onion, sliced
2 cloves garlic, minced
1 pint heavy whipping cream
1 quart half & half
2 (12 oz. ea.) cans evaporated milk (Carnation)
1 tsp. chicken bouillon (Knorr)
10 oz. Velveeta cheese (about 1/3 block), cubed
1 tsp. corn starch (mixed with 1 tsp. water)
1 (2 lb.) pkg. frozen shredded hash browns

Chop bacon and fry it in a skillet. When it is crispy add butter, onion and garlic and sauté for about 5 minutes.

In a large pot add cream, half & half, evaporated milks, chicken bouillon and cubed Velveeta cheese. Cook on low.

When the cheese is melted add bacon, onion and garlic mixture to the pot.

In a separate cup mix corn starch with a teaspoon of water and stir until there are no clumps and then add to the soup.

Finally, add the bag of frozen shredded hash browns and let it cook on low for about an hour.

Enjoy!

Submitted by: Abigail Hamilton