Cream of Potato Soup

Serves: 5 (1 cup servings)
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.