This 3-ingredient potato soup is a shortcut recipe, perfect for Sunday prep for weekday lunches. Using O'Brien potatoes with onion and bell pepper means lots of flavor with no chopping. Top with leftover crumbled bacon, chives, or cheese.
Ingredients
- 1 bag O'Brien hash brown potatoes , 28 ounce
- 5 cups water
- 1 tablespoon bouillon base
- 1 packet country gravy mix , 2.75 ounce
Instructions
-
1
Bring frozen potatoes and water to a boil in a large stock pot. Stir in bouillon base and cook for 15 minutes.
-
2
Reduce heat to medium. Whisk in gravy mix. Cook 5 minutes. Turn heat off and let stand until slightly thickened, about 10 minutes.
Nutrition Facts
Per serving
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