I made Thin's
potato soup last night, with a few alterations. It was yummy! I also got more points than what her recipe said...don't know how she got her's that low. Thought I'd post my version! It only took about 1/2 hour too...a good, quick meal!
1 bag O’brien frozen hash browns
3 soup-size cans fat free chicken broth
1 envelope country gravy mix
2 crumbled pieces of pre-cooked bacon
spices to taste (I used Italian seasoning, salt, pepper, garlic powder)
Put frozen potatoes, chicken broth and seasonings in a soup pot. Bring to a boil and let simmer until potatoes are thawed. Mix gravy mix in about a ½ cup water and whisk to get rid of most of the lumps. Add to soup. Simmer on low until the gravy mix thickens the broth a bit. Soup will thicken further as it stands.
Makes about 8 cups. 3 WW point per cup (same with or without the bacon)