Reduced Fat Potato Soup recipe

6 servings

1 (16 ounce) package frozen loose-pack hash brown potatoes with onion and peppers

2 (10.5 ounce) cans fat-free chicken broth

1 (2.5 ounce) package fat free country-style gravy mix

1/2 cup water

1/2 cup chopped green onion for topping

1 cup shredded reduced-fat Cheddar cheese (optional)

In a stockpot or Dutch oven, combine the hash browns and chicken broth.

Bring to a boil, then turn heat to medium-low, and simmer for about 10 minutes.

In a separate bowl, stir together the gravy mix and water.

Stir the gravy mixture into the potatoes, and allow to simmer until thickened.

Remove from heat and let stand for a few minutes before serving.

Serve hot topped with chopped green onions and grated cheese.