This incredibly simple 4-ingredient potato soup recipe uses frozen hash browns as a base for a quick and creamy meal. Perfect for busy weeknights, this recipe is surprisingly satisfying and delicious, relying on the natural flavors of potatoes and a touch of tangy sour cream. It's so easy, even novice cooks will feel like pros!
What You'll Need:
- 32 ounces frozen hash browns (shredded style, not diced)
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1/2 cup sour cream (or Greek yogurt for a lighter version)
- Salt and pepper to taste
Instructions:
- Combine Ingredients: In a large pot or Dutch oven, combine the frozen hash browns and chicken broth.
- Simmer: Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the hash browns are completely tender and easily mashed. Stir occasionally to prevent sticking.
- Blend (Optional): For a creamier soup, use an immersion blender to partially or fully puree the soup. Alternatively, carefully transfer portions to a regular blender and blend until smooth. Be cautious when blending hot liquids.
- Stir in Sour Cream: Remove the soup from the heat and stir in the sour cream. Gently fold it in to avoid curdling.
- Season: Season with salt and pepper to taste. You may also consider adding a pinch of garlic powder or onion powder for extra flavor.
- Serve: Ladle the soup into bowls and enjoy!
Frequently Asked Questions (FAQs)
Can I use fresh potatoes instead of frozen hash browns?
Yes, you absolutely can! Use about 2 pounds of peeled and diced russet potatoes. You'll need to adjust the cooking time accordingly—fresh potatoes will take longer to cook, potentially 30-40 minutes or until tender.
What other seasonings can I add?
This simple soup is a great canvas for your favorite seasonings! Experiment with:
- Garlic powder: Adds a savory depth of flavor.
- Onion powder: Complements the potatoes beautifully.
- Dried dill: Provides a fresh, herbaceous note.
- Paprika: Adds a subtle smokiness and warmth.
- Black pepper: Enhances the overall flavor profile.
- A pinch of cayenne pepper: For a little kick!
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! Make it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. Add a little extra broth if needed to adjust consistency.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, as long as you use a gluten-free chicken or vegetable broth. Always check the label to be sure.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing in airtight freezer-safe containers. It should last for up to 3 months in the freezer.
Tips for the Best 4-Ingredient Potato Soup
- Don't overcook the hash browns: Overcooked hash browns can become mushy. Aim for tender but not falling-apart potatoes.
- Adjust the consistency: If you prefer a thicker soup, simmer uncovered for a longer period to allow more liquid to evaporate. For a thinner soup, add a bit more broth.
- Garnish: A dollop of extra sour cream, chopped chives, or a sprinkle of bacon bits can elevate this simple soup to the next level.
This incredibly simple yet satisfying 4-ingredient potato soup is sure to become a new family favorite. Its ease of preparation and delicious flavor make it a perfect go-to meal any time of the year. Enjoy!
