Easy Spicy Baked Potato Soup Recipe | Rich & Delicious
I have to tell you about the Easy Spicy Baked Potato Soup I made last night. It turned out so comforting that I couldn’t stop at one bowl. The creamy texture, the smoky bacon, and that spicy kick from salsa verde made it a complete winner for me.
It felt like the perfect meal for a chilly evening when all I wanted was something hearty and satisfying. I honestly think this soup could make anyone feel instantly cozy. Trust me, if you love bold flavors wrapped in comfort, this recipe is going to be your new go-to!
Ingredients
Here’s everything you’ll need to bring this soup together. I’ve found that using fresh and good-quality ingredients makes all the difference.
- 6 slices thick-cut bacon – Adds smoky richness that really deepens the flavor.
- 1 medium yellow onion, diced – Sweet and mild, it softens beautifully as a flavor base.
- 3 cloves garlic, minced – Brings a warm, aromatic punch.
- 3 tablespoons salted butter – Perfect for creating a creamy roux.
- 3 tablespoons all-purpose flour (or gluten-free flour) – Helps thicken the soup to velvety perfection.
- 4 cups low-sodium vegetable broth – A lighter base that lets the other flavors shine.
- 4 large russet potatoes, peeled and diced – Their starchy texture makes the soup smooth and hearty.
- 2 cups whole milk – Adds creaminess without being too heavy.
- 1 cup salsa verde – A tangy, spicy twist that gives this soup character.
- ½ cup plain Greek yogurt or sour cream – Adds creamy tang and balances the spice.
- 1 cup shredded sharp cheddar cheese – Melts into a rich, cheesy layer of flavor.
- Fresh cilantro, chopped – Brings brightness as a garnish.
- Green onions, sliced – Adds a crisp, fresh finish on top.
Note: This recipe makes about 6 servings, perfect for sharing with family or saving leftovers.
Variations
This soup is versatile, and I’ve tried a few twists depending on who I’m cooking for. Here are some ideas:
- Dairy-free: Swap butter for vegan butter, milk for almond milk, and use plant-based cheese.
- Extra protein: Add shredded chicken, turkey, or even black beans.
- More spice: Use a hotter salsa verde or add crushed red pepper flakes.
- Lighter version: Replace sour cream with non-fat Greek yogurt and use reduced-fat cheddar.
Cooking Time
This recipe doesn’t take all day—you can have it ready in under an hour!
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
Having the right tools makes everything easier. Here’s what I used:
- Large pot or Dutch oven – To cook everything in one pot with plenty of room.
- Potato masher – To mash some potatoes directly in the pot for creaminess.
- Wooden spoon – For stirring and preventing sticking.
- Measuring cups and spoons – To get ingredient amounts just right.
How to Make Easy Spicy Baked Potato Soup?
Making this soup is simple and fun. Each step builds flavor, so take your time and enjoy the process.
Cook the Bacon
I started by cutting the bacon into small pieces and cooking them in a large pot until crispy. The smell alone made my kitchen feel amazing. I removed the bacon but left some of that golden fat in the pot—trust me, it’s liquid flavor.
Sauté the Aromatics
Next, I tossed in the diced onion and let it soften for about five minutes. When I added the garlic, the aroma instantly transformed the base of the soup. It’s the kind of smell that makes you hungrier by the minute.
Build the Base
Once the onions and garlic were ready, I melted in the butter and whisked in flour to form a roux. This step is important for a smooth, creamy soup. Slowly, I poured in the broth while whisking to avoid lumps, then added the diced potatoes. I let everything simmer until the potatoes were tender.
Mash and Mix
With a potato masher, I gently mashed some of the potatoes while leaving a few chunks for texture. Then I stirred in milk, salsa verde, yogurt, and sharp cheddar. The mixture turned into a creamy, flavorful soup that was impossible not to taste as it cooked.
Garnish and Serve
Finally, I ladled the soup into bowls and topped it with crispy bacon, cilantro, and green onions. A little extra sour cream or cheese made it feel indulgent, while tortilla chips added crunch.
Additional Tips for Making this Recipe Better
After making this soup a few times, I’ve learned a few tricks that make it even more delicious:
- I stick with russet potatoes—they give the best creamy texture.
- I never rush the roux. Taking time to whisk ensures a smooth base.
- I adjust salsa verde depending on who’s eating—less for kids, more for spice lovers.
- When reheating, I whisk the soup to bring back the silky consistency.
How to Serve Easy Spicy Baked Potato Soup?
This soup already tastes amazing, but serving it the right way makes it extra special. I love presenting it in deep bowls topped with fresh herbs for a pop of color. A side of crusty bread or warm beer bread is perfect for dipping. For gatherings, I put out extra toppings—shredded cheese, sour cream, and tortilla chips—so everyone can customize their bowl.
Nutritional Information
Here’s a quick look at what you’re getting in each serving:
- Calories: 471
- Protein: 18g
- Carbohydrates: 35g
- Fat: 28g
Make Ahead and Storage
This soup is meal-prep friendly and actually gets more flavorful over time.
- Storage: Keep in the fridge in an airtight container for up to 4 days.
- Freezing: Let the soup cool, then freeze in a container for up to 3 months.
- Reheating: Thaw overnight and gently warm on the stove with a splash of broth to restore creaminess.
Why You’ll Love This Recipe?
This isn’t just another potato soup—it’s one you’ll come back to again and again. Here’s why:
- Easy to Make: Everything comes together in one pot with simple steps.
- Packed with Flavor: The cheddar, bacon, and salsa verde combination is unforgettable.
- Flexible: It adapts easily to different diets and preferences.
- Crowd-Pleaser: Everyone can top their bowl how they like, making it fun for sharing.
This Easy Spicy Baked Potato Soup is the kind of dish that warms both your stomach and your soul. I can honestly say it’s one of my new favorites, and I’m sure you’ll feel the same!
Easy Spicy Baked Potato Soup Recipe
Ingredients
Method
- I started by cutting the bacon into small pieces and cooking them in a large pot until crispy. The smell alone made my kitchen feel amazing. I removed the bacon but left some of that golden fat in the pot—trust me, it’s liquid flavor.
- Next, I tossed in the diced onion and let it soften for about five minutes. When I added the garlic, the aroma instantly transformed the base of the soup. It’s the kind of smell that makes you hungrier by the minute.
- Once the onions and garlic were ready, I melted in the butter and whisked in flour to form a roux. This step is important for a smooth, creamy soup. Slowly, I poured in the broth while whisking to avoid lumps, then added the diced potatoes. I let everything simmer until the potatoes were tender.
- With a potato masher, I gently mashed some of the potatoes while leaving a few chunks for texture. Then I stirred in milk, salsa verde, yogurt, and sharp cheddar. The mixture turned into a creamy, flavorful soup that was impossible not to taste as it cooked.
- Finally, I ladled the soup into bowls and topped it with crispy bacon, cilantro, and green onions. A little extra sour cream or cheese made it feel indulgent, while tortilla chips added crunch.
Notes
- I stick with russet potatoes—they give the best creamy texture.
- I never rush the roux. Taking time to whisk ensures a smooth base.
- I adjust salsa verde depending on who’s eating—less for kids, more for spice lovers.
- When reheating, I whisk the soup to bring back the silky consistency.
