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3 Ingredient Potato Soup

3 Ingredient Potato Soup is just as easy to make as the name implies and ready in less than 30 minutes!

3-ingredient potato soup in a large pot with a ladle

3-Ingredient Potato Soup Recipe

This easy potato soup recipe is just like the name implies. Super easy because it only uses 3 ingredients and ready in less than 30 minutes.

Imagine a cold winter day and you need something to warm you up… This is the best potato soup to do it with!

Using those easy frozen breakfast potatoes that already come with peppers and onions is an amazing shortcut in the kitchen.

Not only that but the country gravy mix adds a whole other level of flavor all while thickening the soup.

If you are a soup lover like me, you will also love this Crack Chicken Noodle Soup, Busy Day Soup, and this Cabbage Roll Soup.

complete list of ingredients for potato soup recipe

Ingredients Needed

Frozen potatoes – I like to use the O’Brien diced potatoes. Or any frozen breakfast potatoes with diced peppers and onions in them.

Gravy – This is a packet of dry country gravy mix. Don’t prepare it ahead of time.

Broth – Use chicken broth or vegetable broth. Or substitute water and bouillon cubes.

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How to Make 3 Ingredient Potato Soup Recipe

First: In a large pot or dutch oven over medium heat, add the potatoes, broth, and gravy mix. Stir to mix.

Second: Bring to a boil and reduce to a simmer. Cook for 20-25 minutes or until soup thickens.

Third: Remove from the heat and enjoy with your favorite garnishes.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

3 ingredient potato soup in a white pot

What to Serve with Potato Soup

Leftovers?

Refrigerate: Store any leftover soup in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove top until warmed through.

If it seems thick, give it a thinner consistency by adding some whole milk, skim milk, coconut milk, or a little bit of heavy cream.

Freeze: You can freeze this soup in freezer safe containers for up to 2 months. Thaw overnight in the fridge and reheat as above.

spoon of soup over a bowl

Favorite Toppings for 3 Ingredient Potato Soup

  • Crispy bacon
  • Sour cream
  • Green onions
  • Sharp cheddar cheese
  • Chives

Can I make this in a slow cooker?

You certainly can! Mix all the ingredients together like normal. Place in a crock pot and cook on low for 4 hours. Stir occasionally to prevent lumps from forming.

two bowls of soup

Tips for No Leftovers

  • This is a chunky soup full of texture. If you want a smooth or creamy soup, you can use an immersion blender or potato masher.
  • If you don’t have frozen potatoes you can use fresh Russet potatoes, peppers, and onions. You will just have to cook the soup for additional time to allow the potatoes to cook through.
  • Don’t like russet potatoes? Use Yukon gold potatoes or red potatoes.
  • This simple recipe is a delicious soup for the winter months.
  • Homemade chicken stock or your own vegetable stock give this soup even more flavor.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

picture of soup on a spoon garnished with cheese and bacon

This 3 ingredient creamy potato soup is an easy recipe to make on busy weeknights! Slow cooked taste in less than 30 minutes for the ultimate comfort food.

pot of soup with a ladle

3 Ingredient Potato Soup Recipe

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

3 Ingredient Potato Soup is just as easy to make as the name implies and ready in less than 30 minutes!

Instructions

  1. In a large pot over medium heat, add the potatoes, broth, and gravy mix.
  2. Stir to mix.
  3. Bring to a boil and reduce to a simmer.
  4. Cook for 20-25 minutes or until soup thickens.
  5. Remove  and enjoy!

Notes

  • This is a chunky soup full of texture. If you want a smooth or creamy soup, you can use an immersion blender or potato masher.
  • If you don't have frozen potatoes you can use fresh Russet potatoes, peppers, and onions. You will just have to cook the soup for additional time to allow the potatoes to cook through.
  • Don't like russet potatoes? Use Yukon gold potatoes or red potatoes.
  • This simple recipe is a delicious soup for the winter months.
  • Homemade chicken stock or your own vegetable stock give this soup even more flavor.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 1069mgCarbohydrates: 24gFiber: 0gSugar: 2gProtein: 5g

This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.

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