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:
- Wash and scrub the potatoes. Prick them with a fork.
- Dice the onion and mince the garlic.
- Shred the cheddar cheese if not pre-shredded.
Choosing the Right Equipment:
- Use a large pot or Dutch oven.
- Have a baking sheet, a wooden spoon, a ladle, and a grater ready.
Cooking Instructions
Baking the Potatoes:
- Preheat your oven to 400°F (200°C).
- 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:
- In your large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
Combining the Ingredients
Adding the Potatoes and Simmering:
- Add the chopped baked potatoes to the pot.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat and simmer for about 10 minutes.
Incorporating the Spices and Cream:
- Add the smoked paprika, cayenne pepper, salt, and pepper.
- Stir in the heavy cream, shredded cheddar cheese, and butter until the cheese is melted and the soup is creamy.
- If using, add optional add-ins like corn, bell peppers, or jalapeños at this stage.
Finishing Touches
Adjusting Seasonings:
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Add more cayenne pepper if you prefer a spicier soup.
Garnishing the Soup:
- Ladle the soup into bowls.
- Top with a dollop of sour cream, crumbled bacon, and chopped green onions.
Serving Suggestions
Ideal Accompaniments:
- Serve with crusty bread or garlic bread.
- A side salad makes a great light accompaniment.
Presentation Tips:
- Serve the soup in large bowls to showcase its hearty ingredients.
- Sprinkle extra cheddar cheese on top for added flavor.
Tips for Success
Ensuring Creamy Consistency:
- Stir the soup frequently to prevent the cheese from sticking to the bottom.
- Use freshly shredded cheddar for the best melting and flavor.
Enhancing the Flavors:
- Let the soup simmer a bit longer to deepen the flavors.
- Add a splash of hot sauce for an extra kick.
Variations
Vegetarian Option:
- Substitute the chicken broth with vegetable broth.
- Omit the bacon or use a vegetarian bacon substitute.
Low-Carb Option:
- Use cauliflower florets instead of potatoes.
Storage Tips
How to Store Leftovers:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pot over medium heat, stirring occasionally, until heated through.
- Add a splash of chicken broth or cream if the soup has thickened too much.
FAQs
- Can I Use Different Types of Potatoes?
- Yes, you can use Yukon gold or red potatoes, but russet potatoes provide the creamiest texture.
- How Long Does This Soup Stay Fresh?
- It stays fresh in the refrigerator for up to 3 days.
- Can I Freeze This Soup?
- Yes, you can freeze it. Thaw in the refrigerator overnight before reheating.
- What Can I Substitute for Heavy Cream?
- You can use half-and-half or whole milk for a lighter version.
- 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!
Easy Spicy Baked Potato Soup Recipe
![Easy Spicy Baked Potato Soup Recipe](https://cheffrecipes.com/wp-content/uploads/2024/07/Easy-Spicy-Baked-Potato-Soup-Recipe-735x735.jpg)
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
- 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
- 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.
- 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.
- 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.
- Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, cilantro, and green onions. Adds lots of bacon. Eat and enjoy!
Easy Spicy Baked Potato Soup Recipe
![Easy Spicy Baked Potato Soup Recipe](https://cheffrecipes.com/wp-content/uploads/2024/07/Easy-Spicy-Baked-Potato-Soup-Recipe-735x735.jpg)
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
- 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
- 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.
- 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.
- 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.
- Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, cilantro, and green onions. Adds lots of bacon. Eat and enjoy!