This 3-ingredient potato soup is a shortcut recipe, perfect for Sunday prep for weekday lunches. Using O’Brien potatoes with onion and bell pepper means lots of flavor with no chopping. Top with leftover crumbled bacon, chives, or cheese.

Ingredients

• 1 (28 ounce) bag frozen southern-style o'brien hash brown potatoes
• 5 cups water
• 1 tablespoon ham or chicken bouillon base, such as better than bouillon® ham or chicken flavor
• 1 (2.75 ounce) packet country gravy mix

Directions

1. Bring frozen potatoes and water to a boil in a large stock pot. Stir in bouillon base and cook for 15 minutes.
2. Reduce heat to medium. Whisk in gravy mix. Cook 5 minutes. Turn heat off and let stand until slightly thickened, about 10 minutes.