3 Ingredient Potato Soup

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This easy 3 ingredient potato soup recipe is as easy as can be and tastes completely homemade! Your family will love it!

Creamy and chunky potato soup is perfect to throw together at a moment’s notice or when I have to shop quickly and on a budget. It’s hard to believe that with only 3 ingredients I can feed my entire family! This delicious recipe uses vegetable broth and alfredo sauce to create what tastes like an easy old fashioned potato soup. No one would ever guess that it is not completely homemade!

You wouldn’t think so, but it’s actually really hard to make great 3 ingredient recipes. Each ingredient has to carry the weight and fill the jobs that other ingredients normally would. I’ve tried several versions of an easy potato soup recipe, but they all tasted like they’d come out of a package. None of them tasted homemade.

The key was to think outside of the normal soup combinations! Veggie broth makes such a huge difference because as you cook your potatoes it adds that vegetable flavor that you would get if you were cooking your potatoes with celery and carrots. And, Alfredo sauce might seem like an odd choice, but if you study the ingredients you’ll see they include cream, butter, milk, and cheese. All the yummy things that make an easy and quick potato soup rich and creamy!

We’ve eaten this soup with fresh potatoes and with frozen hashbrowns and even frozen o’brien potatoes, they all work well. Top it off with a bit of shredded cheese, bacon and chives if you like. But I guarantee even if you don’t, no one will guess this potato soup has only 3 ingredients!

Do you have some leftover potatoes? Try some of these fun and easy recipes to spice up your potato game! Or Check out my 7 Can Chicken Taco Soup for another no prep weeknight dinner option.

• Easy 4 Ingredient Potato Soup (It’s a totally different soup! Trust me!)
• Cheddar Mashed Potatoes
• Instant Pot Ranch Potatoes

What Do I Need to Make 3 Ingredient Potato Soup?

• 2 lbs baby red potatoes, cut into bite size pieces OR 1 (2lb) bag frozen hashbrowns
• 1  (15 ounce) jar classic alfredo sauce – I recommend Bertoli alfredo sauce because it includes all of the key ingredients in a creamy soup, cream, butter, milk, and cheese!
• 1 quart vegetable broth – any brand will do

Step by Step Instructions:

Step 1: Add the potatoes and veggie broth to a stock pot. 

Step 2: Bring to a boil and cook until the potatoes have softened, about 20 minutes. 

Step 3: Turn the heat to low and add the alfredo sauce. Simmer for another 5 minutes.

Serve as is, or top with shredded cheese, bacon bits and chives for bonus flavor! 

I love to serve my potato soup with some Oatmeal Dinner Rolls or Spinach Feta Beer Bread to soak up the last bites of creamy goodness from the potato soup.

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