Easy 20 Minute Potato Soup - cooking recipe

Ingredients

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

Preparation

Heat oil in a large pot and add hash browns, seasonings and onion flakes.
Cook the hash browns until lightly browned.
Whisk some of the chicken broth with the gravy mix in a bowl and slowly add to the pot.
Add the remaining chicken broth to the pot.
Mix gently and bring to a rolling boil over med-high heat.
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).
Top with shredded cheese and bacon bits, if you wish.