Potato Soup - cooking recipe

Ingredients

4 cans fat free chicken broth
2 pkg. instant white gravy mix (Pioneer or McCormick)
1 28 oz. bag of frozen hash browns, (diced or shredded)
1 1/2 c. boiling water, for gravy

Preparation

1) Heat chicken broth in a medium to large sauce pan.
As it is heating, add the hash browns.
Bring to a soft boil, reduce heat and add *gravy mixture.
Cook for 20 minutes on low heat.
Serve. Top with shredded cheese if desired.