Cheesy Potato Soup

By dkosik

Ingredients

• 2 bags hashbrowns (chopped, not shredded)
• 1 c. chopped onion
• 3 envs. pepper gravy mix
• 3 c. mild shredded cheddar cheese

Preparation

Step 1

Thaw hashbrowns in a colander by rinsing with warm water. Place hashbrowns, onions and 5 cups water in crockpot. Cook on high until potatoes are almost done. Mix pepper gravy mix with 1 cup water and stir well. Mix into crock pot and stir gently as it thickens. when mixture begins to thicken, add cheese and stir until melted and mixed. Turn crockpot off or to warm. This is very thick and will burn on the bottom otherwise.