Recipe by angie_pangie
There is no substitute for real homemade soup, or is there? As it turns out, this is a fast, easy and super tasty bowl of soup. I came up with this idea when I decided to "change up" my regular 20 minute potato soup - we were very happy with the results. Our D&D group devours this stuff! You can use milder sausage if you like, but the hot stuff sure makes it pop!
- 1 lb hot pork sausage
- 1 (32 ounce) package frozen southern style hash brown potatoes (with peppers & onions if you desire)
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon salt (leave this out if your sausage is salty)
- 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
- 1 (14 1/2 ounce) can chicken broth
- 1 (2 2/3 ounce) package country gravy mix
Directions See How It's Made
- Add sausage to a hot pan and break it up to crumble it as you cook it.
- When the sausage is no longer pink, add the hash browns, seasonings and onion flakes. Cook the hash browns until they are slightly soft.
- Wisk some of the chicken broth with the gravy mix in a bowl and slowly add to the pot.
- Add the remaining chicken broth to the pot.
- Mix gently and bring to a rolling boil over med-high heat.
- Lower the heat to simmer and cook for an additional 15-20 minutes, or until hot all the way through.