3-Ingredient Potato Soup Recipe

Name: 3-Ingredient Potato Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 (28 ounce) bag frozen southern-style O'brien hash browns; 5 cups water; 1 Tablespoon Better than Bouillon® ham or chicken flavor; 1 (2.75 ounce) country gravy mix powder packet

Cook Time: 20 minutes

Ingredients

This recipe serves 4 and was designed for these original quantities. Adjusting ingredient amounts is possible, but cooking times and steps remain the same. Note that scaling may slightly affect the final texture and flavor.

1 (28 ounce) bag frozen southern-style O'Brien hash brown potatoes
5 cups water
1 tablespoon ham or chicken bouillon base (for example, Better than Bouillon ham or chicken flavor)
1 (2.75 ounce) packet country gravy mix

Directions

In a large stock pot, combine the frozen hash brown potatoes with water and bring to a rolling boil.
Stir in the bouillon base and allow the mixture to simmer for 15 minutes, letting the flavors meld.
Lower the heat to medium, then gradually whisk in the country gravy mix until smooth.
Continue cooking for 5 more minutes, stirring occasionally.
Turn off the heat and let the dish sit for about 10 minutes, allowing the gravy to thicken slightly.

Nutrition Facts (per serving)

Calories: 731
Total Fat: 36g (46% DV)
Saturated Fat: 6g (31% DV)
Cholesterol: 4mg (1% DV)
Sodium: 3511mg (153% DV)
Total Carbohydrate: 96g (35% DV)
Dietary Fiber: 9g (31% DV)
Total Sugars: 1g
Protein: 11g (22% DV)
Vitamin C: 15mg (16% DV)
Calcium: 206mg (16% DV)
Iron: 2mg (10% DV)
Potassium: 861mg (18% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data; consult a doctor or dietitian if following a medically restrictive diet.

History of 3-Ingredient Potato Soup

Potato soup has long been a staple in American and European households, tracing its roots back to simple, hearty meals made from ingredients readily available on farms. Traditionally, potatoes were a vital source of nutrition during colder months, and early settlers often combined them with water, milk, or stock to create nourishing soups. The modern 3-ingredient potato soup, using frozen OBrien-style potatoes and instant bouillon, is a streamlined evolution of these classic recipes, designed for convenience without sacrificing flavor. Its simplicity reflects the American emphasis on quick, accessible meals for busy families.

Regional Variations

While potato soup is enjoyed nationwide, regional adaptations introduce unique touches. In the Southern United States, for instance, potatoes are often paired with smoked ham or bacon, giving the soup a richer, smoky flavor. In the Northeast, creamier versions dominate, sometimes incorporating cheddar cheese or leeks. The use of OBrien-style potatoes with onions and bell peppers in this 3-ingredient version reflects a fusion of convenience with regional flavoring, particularly reminiscent of Southern-style home cooking where pre-seasoned vegetables are popular.

How It Differs from Similar Soups

This recipe stands out for its extreme simplicity and speed. Unlike traditional potato soups that may require peeling, chopping, and sauting, this version relies on frozen hash browns and instant bouillon, cutting prep time to under 30 minutes. It differs from creamy potato chowders, which often include heavy cream, milk, and multiple aromatics, as well as from loaded baked potato soups, which are heavily garnished with toppings like bacon, chives, and sour cream. Here, flavor is concentrated in a minimalistic, yet satisfying combination.

Typical Serving Occasions

3-ingredient potato soup is most commonly served as a casual lunch or a weeknight dinner option. Its ideal for meal prepping since it reheats well and maintains its creamy texture. It is also popular at potlucks and small gatherings due to its simplicity and universal appeal. Often, it is served with crusty bread, crackers, or a light salad, making it a versatile dish for both home and informal social settings.

Interesting Facts

The use of frozen OBrien-style potatoes allows for consistent flavor and texture, eliminating the need for peeling and chopping fresh potatoes.
Despite having only three core ingredients, the soup can be easily customized with toppings like cheese, green onions, or bacon for extra richness.
Instant bouillon has been a pantry staple since the early 20th century, reflecting a long history of convenience in home cooking.
In many households, this simplified soup has become a go-to for comfort food, particularly during busy workweeks or cold weather.
Its low barrier to preparation has made it a favorite in student kitchens and quick-cooking households, proving that delicious soup doesnt always require a long ingredient list.

FAQ about 3-Ingredient Potato Soup Recipe

Yes, you can store leftover potato soup in an airtight container in the refrigerator for up to 3-4 days. Make sure the soup has cooled to room temperature before storing.

Yes, this potato soup can be frozen for up to 2-3 months. Let the soup cool completely before transferring it to a freezer-safe container. To reheat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.

If you don't have country gravy mix, you can use a combination of cornstarch or flour with a little milk to thicken the soup. Alternatively, you could use a homemade gravy or thickened cream, adjusting to taste.

Yes, you can use fresh potatoes instead of frozen hash browns. Just peel and dice the potatoes, then cook them until soft before adding the bouillon and gravy mix. The cooking time may be slightly longer for fresh potatoes.

Absolutely! You can customize the flavor by adding spices like garlic powder, pepper, or paprika. You could also top the soup with crumbled bacon, cheese, or fresh herbs like chives for added flavor.

To make this soup vegetarian, simply replace the Better than Bouillon® ham or chicken flavor with a vegetable bouillon base, and omit any bacon toppings. The soup will still be rich and flavorful.

Southern-style hash browns, like those used in this recipe, are perfect as they are pre-cut and quick to cook. However, you can also use any type of starchy potato such as Russet potatoes for a similar result.

Yes, you can use a slow cooker. Add all the ingredients to the slow cooker, set it on low, and cook for about 4-5 hours or until the potatoes are tender. Whisk in the gravy mix near the end of the cooking time and allow it to thicken.

If the soup is too thin, you can thicken it by adding more gravy mix, or you can create a slurry with cornstarch and water. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the soup and cook until thickened.