Potato Hashbrown Soup

POINTS: 2
MAKES: 10 servings, 3/4 to 1 cup each
CRISPY RATING: Easy to do and very potato-y.

Ingredients

• 16 oz. Frozen Hashbrowns - like OreIda
• 4 cans Fat Free Low Sodium Chicken Broth
• 1 envelope McCormick Country Gravy Mix
• 1 to 2 onions
• 1 clove garlic, minced

1. Spray nonstick pan with Pam and saut� onion and garlic. Add hashbrowns and cook until tender.

2. Transfer to large stock pan. Add 3 cans of the broth and bring to a boil.

3. Add 4th can of broth, whisk gravy in, and bring to a boil. Simmer 10-15 minutes.

---

Recipe from a couple different posters on the WW boards. Thanks!

---

** Appetizers, Soups and Salads ** Entrees ** Side Dishes, Fruits and Veggies ** Treats and Desserts **

** Crispy Home ** Crispy's WW Home ** Most Current Pictures ** Recipe Front Page ** My WW Pictures ** My NSV's ** My Links **

---

Hosted by www.Geocities.ws