I love soup, and potato is definitely way up there on my list of favorites. Nothing really beats my homemade soups, but this is a very tasty and great alternative when you are short on time and want something hot, filling and comforting. I serve this with rolls, or sometimes with turkey club sandwiches.

Ingredients

8 serv.

frozen southern style hash brown potatoes↗1 package
(with peppers & onions if you desire)
oil2 tablespoons
garlic powder↗1⁄2 teaspoon
celery salt1⁄2 teaspoon
salt↗1⁄2 teaspoon
dry mustard1 teaspoon
white pepper1 dash
onion flakes↗1 teaspoon
(if you do not use hash browns with onions)
chicken broth↗1 carton
(use vegetable stock for a vegetarian version)
chicken broth↗1 can
country gravy mix↗1 package

Step-by-step instructions

1
Heat oil in a large pot and add hash browns, seasonings and onion flakes.
2
Cook the hash browns until lightly browned.
3
Whisk some of the chicken broth with the gravy mix in a bowl and slowly add to the pot.
4
Add the remaining chicken broth to the pot.
5
Mix gently and bring to a rolling boil over med-high heat.
6
Lower the heat to simmer and cook for about 15-20 minutes, or until thickened and hot throughout. (Optionally you can move the soup to your crock pot and cook on low for 4-5 hours).
7
Top with shredded cheese and bacon bits, if you wish.

Source: food.com

Original recipe ↗

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