Sunday, January 8, 2012

Easy Potato Soup, take two.

I blogged here a few weeks ago about an easy and delicious potato soup recipe my friend Chan made for our polish swap party during the holidays. Well the other day I decided to try out the recipe for myself. Since I didn't give the greatest instructions on the last post, I wanted to share those here.

This soup is billed as a Weight Watchers Soup (though I don't follow WW, I do appreciate a good, healthy meal) and I love it because you really only need three ingredients.

You'll need:
1 bag frozen hashbrowns (you'll use about 2/3rds of the bag)
1 packet white country gravy mix
2 cans low-sodium chicken broth

This makes enough for about 6 servings of soup. If you want, you can increase by adding another can of broth, another packet of gravy, and use all the potatoes.

1) Pour 1 whole can and half your other can into your pot, adding the hashbrowns and stirring/mashing as you go. Let this cook on medium high. Occasionally stir.

2) While that is cooking on medium high, prepare your gravy by mixing the rest of the broth and your packet of gravy in a smaller sauce pan.

3) After about ten to fifteen minutes, you'll notice that your potatoes are a soup-y consistency. It is time to stir in the gravy mixture. Let that heat for a few minutes and then you're ready to serve!

 *We wanted to add bacon and shredded cheddar cheese so we cooked up several slices of bacon in the skillet. Also you'll notice in the picture below, my masher I used some instead of stirring.
 And the final product! We served with a mixed greens salad with almonds and gorgonzola cheese.

In easy and good meals (preferably together),
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Reenie said...

This looks good ands simple. I'm gonna give it a try :)

Reenie said...

Hi ~ I made this last week...and it's really good and so simple.

thx ~


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