Easy Spicy Baked Potato Soup
Imagine a bowl of creamy, spicy baked potato soup on a chilly evening. It’s the perfect comfort food, combining the rich flavors of baked potatoes with a kick of heat to warm you up from the inside out. This dish is not only delicious but also incredibly easy to prepare, making it a go-to for busy weeknights or a cozy weekend meal.
Baking the Potatoes
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly, then pierce them several times with a fork. Place them directly on the oven rack and bake for about 45-60 minutes, or until tender. Once baked, let them cool slightly before peeling and roughly chopping them.
Chopping Vegetables
While the potatoes are baking, chop the onion and mince the garlic. Prepare the other ingredients so they’re ready to go.
Preparing the Broth
If you’re using store-bought broth, have it ready. If you prefer homemade, ensure it’s well-seasoned and flavorful.
Cooking the Soup Base
Sautéing Vegetables
In a large pot, heat a bit of oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Making the Roux
To thicken the soup, create a roux by adding 2 tablespoons of flour to the pot. Stir continuously for about 2 minutes until the flour is golden and well-incorporated with the onions and garlic.
Adding the Broth
Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Incorporating the Potatoes
Mashing vs. Leaving Chunks
Add the chopped baked potatoes to the pot. For a smoother soup, use a potato masher or immersion blender to mash some of the potatoes. If you prefer a chunkier texture, leave the potatoes as they are.
Combining with the Soup Base
Stir the potatoes into the broth mixture until well combined. Add the heavy cream and shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy.
Adding Spices and Seasonings
Adjusting Spice Levels
Add the smoked paprika and cayenne pepper to the soup. Start with a small amount of cayenne and increase according to your heat preference. Season with salt and pepper to taste.
Balancing Flavors
Taste the soup and adjust the seasonings as needed. You can add more smoked paprika for depth or a bit more cream for richness.
Simmering the Soup
Let the soup simmer on low heat for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the soup to thicken to the desired consistency.
Serving Suggestions
Ladle the spicy baked potato soup into bowls and garnish with your favorite toppings such as chopped green onions, sour cream, extra shredded cheese, and crumbled bacon. Serve with crusty bread or a simple green salad for a complete meal.
Variations of Spicy Baked Potato Soup
Vegetarian Options
To make this soup vegetarian, simply use vegetable broth and omit the bacon. You can add smoked tofu or vegetarian sausage for added protein.
Adding Proteins
For a heartier soup, consider adding cooked chicken, ham, or sausage. These proteins complement the flavors of the soup and make it more filling.
Different Spice Levels
Adjust the cayenne pepper to make the soup milder or spicier. For a different kind of heat, try adding a diced jalapeño or a dash of hot sauce.
Tips for the Best Spicy Baked Potato Soup
- Enhancing Creaminess: For an extra creamy soup, add a dollop of cream cheese or a splash of half-and-half.
- Keeping the Flavors Balanced: Regularly taste the soup as it cooks and adjust the seasonings to ensure a balanced flavor profile.
Common Mistakes to Avoid
- Overcooking Potatoes: Ensure the potatoes are just tender and not mushy to maintain a good texture.
- Inconsistent Seasoning: Taste and season the soup as you go to avoid an underseasoned final product.
FAQs
Can I use pre-cooked potatoes?
Yes, pre-cooked or leftover baked potatoes can be used to save time.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can this soup be frozen?
Yes, this soup can be frozen. Allow it to cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
What other vegetables can I use?
You can add vegetables like celery, carrots, or corn to enhance the soup’s flavor and texture.
How can I make it less spicy?
Reduce or omit the cayenne pepper and smoked paprika for a milder version. You can also add more cream to mellow the heat.
Conclusion
Easy spicy baked potato soup is a delightful and comforting dish that brings a bit of heat to your table. With its creamy texture and rich flavors, it’s sure to become a family favorite. So, gather your ingredients and give this recipe a try—you won’t be disappointed!
Easy Spicy Baked Potato Soup
Imagine a bowl of creamy, spicy baked potato soup on a chilly evening. It’s the perfect comfort food, combining the rich flavors of baked potatoes with a kick of heat to warm you up from the inside out. This dish is not only delicious but also incredibly easy to prepare, making it a go-to for busy weeknights or a cozy weekend meal.
Ingredients
- 6 slices thick cut bacon, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- kosher salt and black pepper
- 2 tablespoons salted butter
- 1/4 cup all-purpose or gluten free flour
- 4 cups low sodium vegetable broth
- 4 Russet potatoes, peeled and chopped
- 2 cups milk
- 1/3 cup salsa verde
- 1/3 cup plain greek yogurt or sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- chopped green onion, for serving
Instructions
1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. Remove from the pot and reserve. If there's excess bacon grease, drain off all but 1 tablespoon.
2. To the same pot, add the onion and cook 5 minutes, until fragrant. Add the garlic. Stir in the butter and flour, cook 1 minute. Pour over broth and stir in the potatoes. Partially cover and simmer over medium heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher or fork to mash the potatoes. I like to leave my soup chunky and do 1/3 of the potatoes.
3. Stir in the milk, salsa verde, yogurt/sour cream, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.