My mother-in-law gave me this recipe a few years ago, it's so easy and so good that it's hard to believe this soup is low-fat. It's so rich and yummy! I misplaced my scribbled copy so I was thankful to find it online HERE. Just a note, when buying the gravy mix, look at the ingredients and try to find one without the hydrogenated stuff. I've used McCormick and surprisingly enough the WalMart store brand is without it as well. Low-sodium broth is always good to use too.
The last couple times I made it, it was so thick it really needed more water or some milk to thin it out for it to truly be a soup. But the kids liked it thicker, it's more like a big bowl of mashed potatoes & gravy when made as written. And really, who doesn't love that?!
Reduced Fat Potato Soup
1 package frozen loose-pack hash brown potatoes
2 cans fat-free chicken broth
1 package fat free country-style gravy mix
1/2 cup water
1/2 cup chopped green onion for topping
1 cup shredded reduced-fat Cheddar cheese (optional)
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.
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.
Serve hot topped with chopped green onions and grated cheese.
Linking to Tempt My Tummy Tuesday