When you’re craving a warm, creamy bowl of soup but don’t want to spend hours in the kitchen, a simple 4 ingredient potato soup made with frozen hash browns is a lifesaver. This recipe has become one of my go-to comfort meals on busy weeknights. It’s budget-friendly, beginner-friendly, and tastes like something that’s been simmering all day. The best part? You don’t even have to peel a single potato.

Why This Soup Works So Well

Potato soup is a classic comfort food, but making it from scratch can be time-consuming—washing, peeling, and dicing potatoes takes effort. Frozen hash browns cut that prep time down to almost nothing. They cook quickly, absorb flavors beautifully, and create a creamy texture without the need for heavy thickeners. With just three other pantry or fridge staples, you can have a hearty, satisfying soup in under 30 minutes.

4 Ingredient Potato Soup with Frozen Hash Browns

Recipe by Srima Khara

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1 bag (about 30 oz) frozen shredded hash browns – no need to thaw
4 cups chicken broth (or vegetable broth for a vegetarian option)
1 can condensed cream of chicken soup (or cream of mushroom for a vegetarian swap)
1 cup shredded cheddar cheese – adds creaminess and flavor

Directions

Combine the base – In a large pot, add the frozen hash browns, chicken broth, and condensed soup. Stir well to combine.
Simmer until tender – Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15–20 minutes, stirring occasionally, until the hash browns are soft and breaking down.
Add the cheese – Stir in the shredded cheddar until it’s fully melted and the soup has a creamy consistency.
Taste and adjust – Add salt, pepper, or your favorite seasonings if desired.
Serve hot – Ladle into bowls and enjoy as is or top with bacon bits, chives, or extra cheese.

Tips for the Best Potato Soup

Use shredded hash browns for a smoother texture, or diced hash browns if you prefer chunkier bites.
For extra creaminess, stir in half a cup of sour cream or cream cheese just before serving.
To make it heartier, add cooked ham, shredded rotisserie chicken, or even sautéed vegetables like carrots and celery.
If you like a thicker soup, let it simmer uncovered for a few extra minutes to reduce the liquid.

Why Frozen Hash Browns Are Perfect for Soup

According to the Idaho Potato Commission, frozen potatoes retain much of their flavor and nutrients because they’re processed shortly after harvesting. This means you’re getting convenience without sacrificing taste or quality. Plus, frozen hash browns are available year-round, making this a great recipe for any season.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or milk if the soup has thickened. This soup also freezes well—just let it cool completely before transferring to freezer-safe containers.

Final Thoughts

This 4 ingredient potato soup with frozen hash browns is the perfect recipe for busy nights, lazy weekends, or when you need a quick dish for unexpected guests. It’s creamy, comforting, and customizable, proving that you don’t need a long list of ingredients to create a meal that feels homemade. Next time you’re at the grocery store, grab a bag of hash browns—you’ll be halfway to dinner before you even get home.