Cream of Potato Soup

Serves: 5 (1 cup serving)
WW Points per Serving: 5

1/4 cup - All-Purpose Flour
1 pint - Fat-Free Half & Half
2 cups - Skim Milk
1 lb. bag - Fat-Free Hash Browns
1/2 cup - Frozen or Fresh Chopped Onions
1 (3 oz.) jar - Real Bacon Bits
1/2 tsp. - Dried Dill Weed
1 tbsp. - Butter Buds Sprinkles - dry

In a large, nonstick dutch oven or soup pot, with a whisk, briskly stir flour into Half & Half and Skim Milk. Once flour is completely dissolved, add remaining ingredients and cook over medium-high heat, stirring frequently. Once boiling, continue to cook and stir at a full boil for 3-5 minutes or until potatoes are tender. Remove from heat. If desired, season with salt and pepper.

Kelley's note: All I can say about this is YUMMMM !