Reduced Fat Potato Soup

1. 1

   In a stockpot or Dutch oven, combine the hash browns and chicken broth. Bring to a boil, then turn heat to medium-low, and simmer for about 10 minutes.

2. 2

   In a separate bowl, stir together the gravy mix and water. Stir the gravy mixture into the potatoes, and allow to simmer until thickened. Remove from heat and let stand for a few minutes before serving.

3. 3

   Serve hot topped with chopped green onions and grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.