Potato Soup with Pepper Gravy Mix
1469.3 in reply to 1469.2
Potato Cheese Soup
1/2 cup chopped onion
1 pound bag frozen hashbrowns
1 envelope of White Pepper Gravy
6 cups of water
1 cup of sharp cheddar cheese
Sautee chopped onion in small amount of butter or oil. (I prefer butter)
Stir 1/2 cup of water with the Pepper Gravy until smooth.
Mix sauteed onion, Pepper Gravy Mixture, 1 lb. of hasbrowns in large pot with 6 cups of water.
Cook 20 to 30 minutes. Stir in 1 cup of shredded sharp cheddar cheese.
Add bacon bits to each bowl. (I cook bacon and crumble it into my soup while cooking).
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