Potato Soup
  • 1 32ounce bell pepper, cored, seeded and sliced 1/4-inch thick
  • 1 49ounce fresh basil leaves, 12 for garnish, fresh or prepared
  • 1package olives for garnish, optional
  • 1package or 4 small cloves garlic, finely shopped
  1. Spray soup pot with cooking spray and place frozen potatoes in pot
  2. Cover with lid and steam 10 minutes until thawed
  3. Pour in the can of chicken broth and bring to a boil
  4. Prepare gravy mixes according to directions, adding milk in place of water (optional)
  5. Add gravy when thickened into the broth when it is at boiling point
  6. Cover and simmer for 30 minutes