Winter decided to arrive in Kansas City yesterday. (Ugh.) So I took that as the perfect cue to hop on a plane to sunny California at the crack of dawn this morning to (hopefully) meet the man of my dreams. (Yay!)
That’s right. In just a few hours, I am going to be attending my first ever Hollywood film screening at the AFI film fest with my good friend Maria and the one and only…Tim Riggins.
Ok, ok, my screenwriter friends have officially banned me from calling him that. Or bringing him cookies as he walks in on the red carpet. (Which I still think is a darn good idea.) Or gushing about how much I loved him on Friday Night Lights. No, if I get so lucky as to have the chance to meet Taylor Kitsch, I shall be calm, cool and collected and ask him about his “work”, and his process, and such. And maybe just once compliment him on his abs. ;
I promise to tell you all about it, and post lots of Instagram pics along the way!
But once I return from our little whirlwind trip to a new loft that is still in disarray after moving and a busy work schedule to boot, you’d better believe I am going to be making another batch of this 5-Ingredient Potato Soup recipe stat. This is the second recipe in our 5-Ingredient Soup Week here on the blog, and even though I will admit I doubted it was possible, it absolutely rocks. With just 5 ingredients that may surprise you…
Without a doubt, classic potato soup was the recipe that I hoped to conquer with this series. I have often used extra potatoes for thickening in potato soup, so I guessed that a 5-ingredient recipe might be possible. But I was doubtful about seasoning and achieving that thick, rich and cheesy vibe that comes with classic potato soup. Thanks to some rockstar ingredients, though, I think I figured it out!
The five ingredients for this potato soup include:
chicken stock (or you can use veggie stock) — lots of flavor, and you won’t miss the cream!
green onions — we are using the green and the white parts of these
sharp cheddar cheese — I think the “sharp” part is key for more flavor
Old Bay seasoning — trust me, it’s all the seasoning you need
hashbrowns (diced or shredded)
Wait, what is this about hashbrowns, you ask?
People, they are the secret ingredient to making quick and easy potato soup! Hashbrowns are simply precut, uncooked potatoes that are perfect for cooking in soup. They save you a bunch of time, and (at least at my grocery store) cost about the same as a few pounds of fresh potatoes. Score.
So all you do is basically simmer all of the ingredients — minus the cheese — together until the potatoes are cooked and soft. Then puree most of the soup with an immersion blender (or you can transfer the soup to a traditional blender).
Stir in some cheese until it’s nice and ooey gooey and melted. And then serve the soup warm garnished with green onions and extra cheese. And voila!!!
This 5-Ingredient Potato Soup recipe is seriously the perfect quick and easy comfort food for the winter. I’m pretty sure that Tim Riggins would dig it too. ;)
This 5-Ingredient Potato Soup is super simple to make, and perfectly thick and flavorful!
6 green onions, thinly sliced with white and green parts separated
5–6 cups chicken or vegetable broth
2 lbs. frozen hash browns or fresh Russett potatoes, cubed or shredded
2 Tbsp. Old Bay seasoning (or any Cajun seasoning)
1 cup shredded sharp cheddar, plus extra for serving
In a large stockpot, stir together the white parts of the sliced green onions (not the green hollow parts), broth, hash browns and seasoning. Heat over medium-high heat until the soup reaches a low boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
Once the potatoes are cooked and soft, use an immersion blender to puree most of the soup until it is nice and thick. (Or you can transfer the soup to a traditional blender, and puree it there until smooth.) Return soup to stockpot, and stir in cheddar until combined.
Serve warm, garnished with extra cheddar and the green parts of the green onions.
*Note that this is definitely the 5-ingredient version of potato soup. You are totally welcome to add some extra seasonings if you like. This version is simple, simple, simple. :)
Be sure to check out my other 5 ingredient soup recipes:
I love simple and delicious recipes! The soup sounds delicious.
Ahh!! Have so much fun!! What an awesome trip, I am just a tad jealous! I will probably be home making this awesome soup since I have everything on hand and I am in need of quick comfort food! Love it, Ali!
PLEASE say Hi! to Mr. Tim for me…love him on Friday Night Lights. And can’t wait for his upcoming movie.
I have GOT to make time for the FNL!! Have a great trip doll! This is perfection for these chilly fall nights. Love how simple it is!
Oh my what an exciting day for!!! I hope you have a blast! This soup is perfect for our cold weather!!
I love your 5 ingredient white chicken chili so I’m sure this one is a winner too! The 5 ingredient recipes is such a fun and clever idea… and perfect for weeknight.
Ummmmmm, it’s totally appropriate to refer to Taylor as Tim Riggins btw. I have 3 episodes left in the series and I never ever want it to end!
Love the ease of this soup! We got a good dusting of snow last night too! Boooo! Good luck controlling yourself in front of that beautiful man!!!!
This sounds like the best thing ever! I love how easy it is!
Gorgeous photography as per usual and I love how simple this recipe is. Just 5 ingredients. I love that!
What a great series! The chicken chili was delish, and I’m looking forward to trying this one too!
I am loving this 5 ingredient series! This soup looks so comforting – and I love the hashbrowns in there!
I think these look like great soups, I have always made my soups from scratch but there are times I don’t feel that great. Especially when we really need soup, or I am so tired I cannot stand so a quick soup like these are great! I am going to try these soon!!
(sometimes I just start throwing what I can find in the fridge & the soup turns out pretty good)
Friend, I am loving these soups!! We need a large batch of this in Denver!
I would never have thought to use hash browns in potato soup – what a neat idea! This looks like the kind of comfort food our current 20 degree temps call for!
Looks like we both had potato soup on the brain today! I love that you used hash browns!
Love Old Bay!
Thank you for sharing and for all that you do!
Looks and sounds absolutely delicious! I’m going to make this over the weekend.
I’m a fan of simple and delicious :) this bowl looks very warm and inviting!
I had the same problem. I just added more broth after I blended and it turned out fine :)
I planned to make this for dinner tonight, but realizing I’m probably suppose to thaw the hashbrowns first?
Yes, the soup will go quicker if the hashbrowns are thawed. But if you have a few extra minutes, you can use frozen! :)
I really like these recipes, and thank you for sharing! I’ll be looking forward to trying this potato soup this week
Mine turned out very thick, too, very much the consistency of mashed potatoes. Not sure why! But my husband and I loved it. I’ll try adding some broth at the end and see if that helps. Regardless of how it turned out, this recipe was so simple and very tasty!!!
I tried the potato soup, but it was a bit too bland for me. I didn’t have the seasoning recommended, though, so I just added chili powder and cumin. I think I may try it again next weekend with some curry powder, and food-processorized ginger root, and see if that adds a bit more kick to it.
I’ll also add my own limited ingredient, and quick to make, chili which kindof fits into this posting, and it’s been my go-to option lately for a good, hearty, tasty meal that is also cheap, just in case interested in trying…
1 can black beans – drained/rinsed
1 can diced tomatoes
1 can sweet kernel corn
1 can chili beans (I use S&W, which have some flavorings – chili pepper, garlic, onion, and a mild tomato base)
Add chili powder, or not – I know others that love the pain that the hottest of hot chili peppers can lay on them, I’m not one of those people, but I do like it in moderation
Throw it all in a crock pot and let it blend together on low for 5 or 6 hours.
About 10 minutes work, 5 or 6 hours wait time (might want to adjust the vegetable/chicken stock amount if you’ll let it simmer for more time while at work for the day), and then I’d say it provides 3 decent meals for me for about $6. YMMV.
I adjusted from something I saw in a magazine years ago – Men’s Health or Men’s Fitness, I forget which – I replaced the package of ground turkey with the can of chili beans. I’m not hardcore vegan/vegetarian – just making changes in that direction when and where it makes sense for me to. And here, it did.
I’m now back to making this weekly, and it’s one of the pieces keeping me off the Del Taco diet, which really hasn’t done well for me.
I made this tonight with a couple alterations. I used less of the Old Bay seasoning because of the sodium content. I added some crumbled low-sodium bacon, sour cream, white pepper, garlic powder, and cayenne pepper. SO GOOD!!!! And, so easy! I will definitely make this again!
I was wondering if these hashbrowns are similar to canned (or frozen) diced potatoes? If so, would it be easier to substitute those? No waiting for them to thaw, and they would seem easier to turn into mush for the soup than the frozen ones.
I just made this last night and it was absolutely delicious! The only thing I did different was not adding any onion because I cannot stand onions! Oh and I added some red pepper flakes for some heat. I thought it was plenty flavorful, and it was boyfriend approved! Will definitely be making this one time and time again, thanks for sharing the recipe :)
My family love Potato soup. I’ll be trying your version of it very soon. I’ve always made mine like Mamma does, the old fashioned (very fattening) way. This sounds so much easier on the weight, cholesterol and the back. Great tip about the Hash browns. I have actually used hash browns in scalloped potatoes because I was out of whole potatoes and it was very good. So this makes perfect sense really. In my recipe for the Old fashioned potato soup I have used instant mashed potatoes to thicken my soup up when I didn’t have quite enough whole potatoes and it was great. (nobody knew the difference actually) just a tip I thought I’d share with you. Thanks again, will be making this soon.
Thanks for sharing Susie, we hope you like this one! Also, thanks for your tip. :)
Well for me it didn’t work out, maybe because, I couldn’t get the same ingredients, so I improvised with similar ones.
This recipe is a perfect lunch with a sandwich for lunch, 34 degrees outside, I took out about 20 % of the cubed potatoes before I puréed, than added back to pot with the cheese , my wife & I have made this recipe 3 times and it’s great every time, thanks again, love your website. Terry Wynter
Thanks for your sweet words, Terry — we’re so glad you all enjoyed this!
We’ve made this before and my husband loves it. We make it every winter.
I’m debating about changing it up for this week. I’m kind of wondering about how you think it would do in a crock pot? I could just throw the frozen hash browns in. Also what about using pepper jack cheese versus cheddar? Will the cheese overpower the old bay? My husband thought it could use a bit more of a kick to it. The reason I’m asking is for Christmas Eve we’re just doing two soups and making a mini soup bar.
I’ve made this a few times now and it never disappoints! Simple and delicious.
I absolutely love this potato soup. It so easy that you can put it together even if you had a busy day.