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4 Ingredient Potato Soup is a simple hearty soup recipe made with roasted garlic flavoured instant mashed potatoes, frozen diced hashbrown potatoes, milk and chicken broth.

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4 Ingredient Potato Soup is the perfect comfort food for cold weather.

This potato soup is thick, creamy and loaded with potato chunks.

This easy potato soup recipe takes about thirty minutes from start to finish and serves four to six people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this chunky potato soup, I started by pouring some chicken broth into a large pot.

I brought the chicken broth to a boil.

Then I immediately lowered the burner to medium heat and added a pouch of roasted garlic flavoured instant mashed potato mix to the pot.

I stirred well.

Then I added some milk to the pot.

I stirred well again.

I added some frozen diced hashbrown potatoes to the pot.

I stirred the potatoes into the soup.

Then I left the soup to simmer, stirring occasionally, until it was nicely thickened and the hashbrown potatoes were cooked through.

I removed the pot from the heat.

I served the soup immediately.

I garnished my potato soup with chopped green onions.

This easy potato soup recipe is simple but flavourful.

If you are looking for a tasty potato soup recipe, then you need to try this 4 Ingredient Potato Soup!

More Easy Soup Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This 4 Ingredient Potato Soup:

• 4 cups chicken broth
• 4 oz roasted garlic flavoured instant mashed potato mix (or your favourite flavour)
• 2 1/2 cups milk
• 4 cups frozen diced hashbrown potatoes

Optional Garnish

• chopped green onions
• shredded cheese
• crumbled bacon

How to Make 4 Ingredient Potato Soup:

1. Pour the chicken broth into a large pot and bring it to a boil.
2. Immediately reduce the heat to medium and add the mashed potato mix to the pot.
3. Stir well.
4. Add the milk and stir well again.
5. Add the frozen diced hashbrown potatoes to the pot and stir them into the soup.
6. Leave the soup to simmer, stirring occasionally, until the soup is nicely thickened and the potatoes are cooked through. 20 – 25 minutes.
7. Ladle into bowls and topped with chopped green onions, shredded cheese and/or crumbled bacon if desired.
8. Serve and enjoy!

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