June 6, 2011

Hashbrown potato soup

1 bag frozen O'Brien Hash browns (or you can just use the plain ones)
6 cups chicken broth
2 packages McCormick's Country gravy mix
Bring about 3 cups of the broth to a boil and slowly mix in the gravy mix to dilute it. Then add to a pot with the rest of the broth and hash browns. Bring to a boil, cover and turn heat down to simmer for 45 minutes. Garnish each serving with shredded cheese and bacon bits. Also mighty tasty with corn bread muffins!!!


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