4-Ingredient Potato Soup with Frozen Hash Browns

Imagine a chilly evening, the kind that makes you want to curl up on the couch with a warm bowl of comfort. What if I told you that you could whip up a creamy, hearty potato soup with just four ingredients? 

That’s right! This 4-ingredient potato soup with frozen hash browns is not only quick and easy to make, but it’s also a healthy option for those busy weeknights. The beauty of this soup lies in its simplicity and versatility, making it a perfect choice for anyone looking for a satisfying meal that won’t break the bank. Let’s dive into this delightful recipe that’s bound to become a staple in your kitchen.

Ingredients of 4-Ingredient Potato Soup with Frozen Hash Browns

Ingredients:

• 1 bag (32 oz) frozen hash brown potatoes (cubed or shredded)
• 1 medium yellow onion, finely diced
• 2 cans (14.5 oz each) chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 package (8 oz) cream cheese, softened
• 2 cups shredded cheddar cheese
• ½ cup heavy cream or milk (optional, for extra creaminess)
• 4 tablespoons butter
• 1 teaspoon garlic powder
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• Optional toppings: bacon bits, green onions, sour cream, additional shredded cheese

Instructions:

1. Sauté Onion:

   • In a large pot, melt butter over medium heat. Add the diced onion and sauté until softened, about 3–5 minutes.

2. Combine Soup Base:

   • Add the frozen hash browns, chicken broth, cream of chicken soup, garlic powder, salt, and pepper to the pot. Stir to combine.

3. Cook the Soup:

   • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the hash browns are tender.

4. Add Cream Cheese and Cheddar:

   • Stir in the softened cream cheese until fully melted and incorporated. Then add the shredded cheddar cheese and stir until melted and creamy.

5. Optional Step:

   • For extra creaminess, stir in the heavy cream or milk. Adjust seasoning if needed.

6. Serve and Garnish:

   • Ladle the soup into bowls and garnish with your favorite toppings like crispy bacon bits, green onions, or a dollop of sour cream.

Notes

For extra flavor, consider adding garlic or spices like paprika.

Nutrition Information
– Calories: 220
– Protein: 3g
– Fat: 9g
– Carbohydrates: 33g

Why You will Love This Recipe?

1. Quick and Easy:  With just four ingredients and 30 minutes, you can have a delicious meal on the table.
2. Dairy-Free Option: This potato soup is easily made dairy-free by using coconut milk.
3. Budget-Friendly: Using frozen hash browns keeps costs low while ensuring convenience.
4. Versatile: Perfect for any season, this soup can be enjoyed warm in the winter or chilled as a refreshing dish in summer.
5. Healthy Comfort Food: Packed with potatoes and enriched with creamy goodness, this soup is a wholesome choice for any meal.

Key Ingredients and Substitutions

Frozen Hash Browns
The star of this hash brown soup! They save time and add texture. If you don’t have hash browns, you can use fresh potatoes, just peel and dice them.

Broth
Vegetable broth enhances the flavor, but chicken broth works equally well. You can also make it low-sodium for a healthier twist.

Coconut Milk or Heavy Cream
Coconut milk offers a dairy-free option that keeps the soup creamy. If you prefer, use heavy cream for a richer taste.

Onions
Chopped onions add depth to the flavor. If you’re in a hurry, frozen chopped onions can save time.

4 Ingredient Potato Soup with Frozen Hash Browns

Detailed Explanation of Each Major Step

1. Combine Ingredients: Start by placing your frozen hash browns and chopped onions in a large pot. This base is what makes your dairy-free potato soup hearty and filling.

2. Add Broth and Boil: Pour in the vegetable broth and increase the heat to medium. Bring the mixture to a boil. The broth will infuse flavor into the hash browns and onions, creating a savory base for your soup.

3. Simmer: Once boiling, reduce the heat and allow it to simmer. This step is crucial, as it helps the hash browns soften and release their starch, thickening the soup.

4. Blend for Creaminess: After about 15 minutes, when the hash browns are tender, it’s time to blend! Use an immersion blender for convenience, or transfer the soup to a regular blender in batches. Blending until creamy gives it that luxurious texture you crave in a **creamy potato soup recipe.

5. Finish with Coconut Milk: Stir in the coconut milk (or heavy cream) and blend again to combine. This step adds richness and creaminess to your soup.

6. Season and Serve: Finally, season with salt and pepper. Taste and adjust as needed before serving hot.

Expert Tips for Success

– Don’t Rush the Simmering: Allowing the hash browns to simmer adequately ensures they become tender and flavorful.
– Blend to Preference: If you prefer a chunkier soup, blend only half the soup, leaving some texture.
– Taste as You Go: Adjust seasonings throughout the cooking process for the best flavor.

Variations and Customizations

– Herb Infusion: Add fresh herbs like  rosemary for an aromatic or thyme or twist.

– Protein Boost: Stir in cooked sausage or bacon for added protein and flavor.
– Vegetable Add-Ins: Consider adding carrots, celery, or spinach for extra nutrition.

Storage and Reheating Instructions

Storage
Store leftover potato soup in an air tight container in the refrigerator for up to 3 days.

Reheating
stirring occasionally, reheat on the stove over medium heat. If the soup thickens, add a splash of broth or coconut milk to reach your desired consistency.

Serving Suggestions

Pair this creamy potato soup with a side salad or some crusty bread for a complete meal. Grilled cheese sandwiches also make a fantastic companion, especially for a comforting dinner.

Frequently Asked Questions (FAQs)

What goes with potato soup?

Potato soup pairs well with bread, salads, or protein dishes like grilled chicken or sausage.

Can you freeze potato soup?

Yes, you can freeze this soup! Just make sure to store it in an airtight container, leaving some space for expansion.

How long is soup good in the fridge?

Typically, soup is good for 3-4 days in the fridge. Always check for freshness before consuming.

To sum up, this 4-ingredient potato soup with frozen hash browns is a delightful dish that brings comfort and satisfaction to your table without the hassle. Its simplicity and versatility make it a go-to recipe for anyone looking to enjoy a creamy potato soup that can easily adapt to dietary preferences. Whether you need a quick weeknight dinner or a cozy weekend meal, this soup will not disappoint. So gather your ingredients and give this recipe a try you will be glad you did!