1 bag frozen southern style hashbrown potatoes (cubed), thawed
1/2 to 1 cup chopped onions
4 tbsp. (1/2 stick) butter
6 cups chicken broth
1 envelope country gravy mix*
1 cup half and half (or cream)
1/3 of large (2 lb.) box Velveeta, chopped
1/2 tsp. black pepper

Add butter and onions to soup pan and cook until the onions are translucent. Add chicken broth and bring to boil. Add hash brown potatoes to broth and simmer for 10 minutes. Add gravy mix stirring gently until mostly dissolved. Add cream and cheese. Stir gently until the cheese is melted. Enjoy!

Submitted by: TChoat (Kentucky)