Easy 20 Minute Potato Soup

• 1 (32 ounce) package frozen southern style hash brown potatoes (with peppers & onions if you desire)
• 2 tablespoons oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon salt
• 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 (use vegetable stock for a vegetarian version)
• 1 (14 1/2 ounce) can chicken broth
• 1 (2 2/3 ounce) package country gravy mix

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.

brown potatoes, oil, garlic powder, celery salt, salt, mustard, white pepper, onion, chicken broth, chicken broth, country gravy mix

Taken from www.food.com/recipe/easy-20-minute-potato-soup-205061 (may not work)