Low Points Potato Soup - cooking recipe

Ingredients

1 (28 ounce) bag o'brien frozen potatoes (hash browns with peppers and onions)
4 (14 ounce) cans 99% fat-free chicken broth
1 (2 3/4 ounce) package fat free country gravy mix
1/4 cup cold water

Preparation

Put frozen hash browns in a large pot. (I use a 4 quart stock pot.).
Add chicken broth. (This is when I add the extra veggies and/or ham.).
Bring to a boil, reduce heat, cover, and simmer 30 - 45 minutes.
Combine gravy mix with the cold water. Mix until smooth.
Stir gravy mix into soup.
Cook, stirring, until thickened. How thick depends on your personal preference.
If desired, add cheese to each serving. (Remember to count those extra points!).