Val's Potato Soup

1 pkg frozen hash brown potatoes (loose)
1/4 cup dried onion flakes
1 large can or carton Chicken broth
2 reg cans chicken broth
1 small packet McCormick or other Country gravy mix
1/2 pound cooked bacon
6 ounces Velveeta cheese, cubed

In large saucepan put the potatoes, onion flakes, the large can of chicken broth and 1 small can of chicken broth. Turn heat on medium high and cook for 30 minutes. Turn heat down to medium low.

In a 2 cup measuring cup empty packet of gravy mix and slowly add 1 can chicken broth while whisking so it doesn't get lumpy. Add that to the pot and cook another 15 minutes with lid on.

Crumble bacon into soup reserving a few pieces for topping. Add the cubed Velveeta. Stir Velveeta into the soup until it melts. Turn off heat.

To serve sprinkle some bacon bits or pieces on the soup and you can also top with a dollop of sour cream and some chopped chives or green onions.

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