Easy 20 Minute Potato Soup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 (32 ounce) package frozen southern style hash brown potatoes (with peppers & onions if you desire)
• 2 tablespoons oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon salt
• 1 teaspoon dry mustard
• 1 dash white pepper
• 1 teaspoon onion flakes (if you do not use hash browns with onions)
• 1 (32 ounce) carton chicken broth (use vegetable stock for a vegetarian version)
• 1 (14 1/2 ounce) can chicken broth
• 1 (2 2/3 ounce) package country gravy mix

Recipe

• 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.