Total Time
20mins
Prep 5 mins
Cook 15 mins

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 Nutrition

Directions

  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.
Most Helpful

4 5

This is a really great recipe and it's done in about 20 minutes. I did change a few things, I left out the celery salt, white pepper and dry mustard. I didn't have them on hand. I did use fresh black pepper and add about 1/4 ts more of salt and garlic powder. I use the hashbrowns with onion and peppers along with adding the onion flakes (we love onions and garlic). We just loved the suop. I did enjoy the browned hashbrowns, it just add to the flavor of the soup. When I served it I add bacon, low fat shredded chedder cheese and chopped green onions. This will be add to the winter soup rotation. Made for My-3-Chef Fall 2008.