Hash Brown Soup

4 pounds hash browns (frozen or freshly shredded potatoes)
4 tablespoons butter (divided use)!
1 medium onion, diced
1 large green bell pepper, diced
2 quarts chicken stock
1 quart heavy cream
2 tablespoons chicken base
1 teaspoon white pepper
1 cup instant mashed potato mix

Brown potatoes in 2 tablespoons butter.
In large stock pot, sauté onion and bell pepper in 1 tablespoon butter.
Cook until onions are transparent, then add the hash browns, stock, cream, chicken base, white pepper and remaining 1 tablespoon butter.
Bring to a boil.
Add mashed potato mix slowly to thicken.

10 to 12 servings