Monday, January 20, 2014

Potato Soup

Jenna and I made this during the cold snap here in Texas.  It was easy to put together and very tasty!

Potato Soup
Adapted from

1 - 30oz. package of frozen Southern Style hashbrowns (0 fat)
3 cans of fat free low sodium chicken broth
1 packet of dry McCormick's Original Country Gravy(we used chicken gravy)
1 cup skim milk (we used 2 %)
1 cup water
6 Tbls. of real bacon bits (We used 4 pieces fried, and crumbled)

1. Spray soup pot with non-stick cooking spray.
2. Heat your pot and put in hashbrowns.
3. Brown them slightly, be sure not to burn.
4. Pour in 1 can of the chicken broth, scrape down the sides
5. Pour in the other 2 cans and bring to a boil. Reduce heat and simmer.
6. In a separate bowl whisk together the water and milk with the gravy mix.
7. Once the potatoes are soft and breaking down pour in the gravy mixture.
8. Mix in bacon bits and let cook till thick and creamy.
9. Add salt to taste.

1 cup = 3 Points Plus
Yields 10 servings

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