Easy Spicy Baked Potato Soup Recipe

Easy Spicy Baked Potato Soup is a delicious and comforting dish that packs a punch. With a creamy base and a hint of spice, this soup is perfect for those who love bold flavors. It’s simple to make and incredibly satisfying, making it an ideal choice for a cozy meal at home.

Ingredients

Main Ingredients:

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 2 tablespoons butter
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• Salt and pepper to taste
• 4 strips bacon, cooked and crumbled (optional)
• 2 green onions, chopped (for garnish)

Optional Add-Ins:

• 1 cup corn kernels
• 1/2 cup chopped bell peppers
• 1/2 cup chopped jalapeños

Preparation

Prepping the Ingredients:

1. Wash and scrub the potatoes. Prick them with a fork.
2. Dice the onion and mince the garlic.
3. Shred the cheddar cheese if not pre-shredded.

Choosing the Right Equipment:

1. Use a large pot or Dutch oven.
2. Have a baking sheet, a wooden spoon, a ladle, and a grater ready.

Cooking Instructions

Baking the Potatoes:

1. Preheat your oven to 400°F (200°C).
2. Place the pricked potatoes on a baking sheet and bake for about 45 minutes, or until tender. Let them cool slightly, then peel and chop into bite-sized pieces.

Making the Soup Base:

1. In your large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Combining the Ingredients

Adding the Potatoes and Simmering:

1. Add the chopped baked potatoes to the pot.
2. Pour in the chicken broth and bring to a boil.
3. Reduce the heat and simmer for about 10 minutes.

Incorporating the Spices and Cream:

1. Add the smoked paprika, cayenne pepper, salt, and pepper.
2. Stir in the heavy cream, shredded cheddar cheese, and butter until the cheese is melted and the soup is creamy.
3. If using, add optional add-ins like corn, bell peppers, or jalapeños at this stage.

Finishing Touches

Adjusting Seasonings:

1. Taste the soup and adjust the seasoning with salt and pepper as needed.
2. Add more cayenne pepper if you prefer a spicier soup.

Garnishing the Soup:

1. Ladle the soup into bowls.
2. Top with a dollop of sour cream, crumbled bacon, and chopped green onions.

Serving Suggestions

Ideal Accompaniments:

1. Serve with crusty bread or garlic bread.
2. A side salad makes a great light accompaniment.

Presentation Tips:

1. Serve the soup in large bowls to showcase its hearty ingredients.
2. Sprinkle extra cheddar cheese on top for added flavor.

Tips for Success

Ensuring Creamy Consistency:

1. Stir the soup frequently to prevent the cheese from sticking to the bottom.
2. Use freshly shredded cheddar for the best melting and flavor.

Enhancing the Flavors:

1. Let the soup simmer a bit longer to deepen the flavors.
2. Add a splash of hot sauce for an extra kick.

Variations

Vegetarian Option:

1. Substitute the chicken broth with vegetable broth.
2. Omit the bacon or use a vegetarian bacon substitute.

Low-Carb Option:

1. Use cauliflower florets instead of potatoes.

Storage Tips

How to Store Leftovers:

1. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat in a pot over medium heat, stirring occasionally, until heated through.
2. Add a splash of chicken broth or cream if the soup has thickened too much.

FAQs

1. Can I Use Different Types of Potatoes?
   • Yes, you can use Yukon gold or red potatoes, but russet potatoes provide the creamiest texture.
2. How Long Does This Soup Stay Fresh?
   • It stays fresh in the refrigerator for up to 3 days.
3. Can I Freeze This Soup?
   • Yes, you can freeze it. Thaw in the refrigerator overnight before reheating.
4. What Can I Substitute for Heavy Cream?
   • You can use half-and-half or whole milk for a lighter version.
5. Can I Make This Soup in a Slow Cooker?
   • Yes, cook the onions and garlic as directed, then transfer to a slow cooker with the broth and potatoes. Cook on low for 4-6 hours, then add the cream and cheese at the end.

Conclusion

Easy Spicy Baked Potato Soup is a comforting, flavorful dish that’s perfect for any occasion. It’s easy to make, full of bold flavors, and versatile enough to suit different dietary needs. Give this recipe a try and enjoy a delicious bowl of soup that will warm your soul and satisfy your taste buds!

Yield: 6

Easy Spicy Baked Potato Soup Recipe

Print

Easy Spicy Baked Potato Soup is a delicious and comforting dish that packs a punch. With a creamy base and a hint of spice, this soup is perfect for those who love bold flavors. It’s simple to make and incredibly satisfying, making it an ideal choice for a cozy meal at home.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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.
4. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, cilantro, and green onions. Adds lots of bacon. Eat and enjoy!

Yield: 6

Easy Spicy Baked Potato Soup Recipe

Print

Easy Spicy Baked Potato Soup is a delicious and comforting dish that packs a punch. With a creamy base and a hint of spice, this soup is perfect for those who love bold flavors. It’s simple to make and incredibly satisfying, making it an ideal choice for a cozy meal at home.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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.
4. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, cilantro, and green onions. Adds lots of bacon. Eat and enjoy!