When I first tried my hand at this easy Spicy Baked Potato Soup recipe, I couldn’t believe how something so simple could deliver such bold flavor. The creamy, velvety texture paired with a hint of spice made this dish an absolute crowd-pleaser.
One chilly evening, I made it for some friends, and we couldn’t stop going back for seconds (or thirds!). What I love most is how easy it is to prepare, and the one-pot cooking means less mess and more enjoyment.
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Ingredients You’ll Need for Easy Spicy Baked Potato Soup Recipe
Here’s a list of all the ingredients you need to whip up this delicious soup. A few pro tips are sprinkled in to help you achieve the best results!
- 6 slices thick-cut bacon, chopped (Adds smoky flavor and a crispy texture. Don’t skip it if you love bold flavors!)
- 1 yellow onion, chopped (Gives the soup a mellow, slightly sweet base.)
- 4 cloves garlic, minced (Fresh garlic amps up the flavor. Skip the jarred stuff if you can help it!)
- 2 tablespoons salted butter (Helps create a rich, creamy roux base.)
- ¼ cup all-purpose flour (or gluten-free flour) (Thickens the soup for a hearty consistency.)
- 4 cups low-sodium vegetable broth (You’ll want to control the salt; add more seasoning if needed later.)
- 4 russet potatoes, peeled and chopped (Perfect for their starchiness, which makes the soup creamy without adding extra fat.)
- 2 cups whole milk (For a silky, luxurious texture. Substitute with coconut milk for a dairy-free version.)
- ⅓ cup salsa verde (This zingy, slightly spicy twist elevates the flavor profile.)
- ⅓ cup plain Greek yogurt or sour cream (Balances out the heat and adds a tangy kick.)
- 1 cup shredded cheddar cheese (Grate it fresh for the smoothest melt and bold flavor.)
- ½ cup fresh cilantro, chopped (Brings a hint of brightness to your bowl.)
- Chopped green onions, for serving (For that extra pop of flavor and color.)
- Salt and black pepper to taste
Note: This recipe serves 4 as a hearty main course.
Variations
This recipe is all about versatility. Here’s how you can adjust it to make it your own:
- Looking for Extra Protein? Toss in shredded chicken or cooked sausage.
- Want More Spice? Swap in a hotter salsa verde or sprinkle in some cayenne pepper or red chili flakes.
- Vegetarian-Friendly Use vegetable broth instead of chicken broth and skip the bacon.
- Need It Dairy-Free? Use coconut milk in place of whole milk and opt for a dairy-free cheese alternative.
Warm up with a delicious 4 Cheese Sage Pesto Florentine Lasagna Recipe everyone will love.
Time Breakdown
You won’t spend all day in the kitchen with this recipe. Here’s how long you’ll need:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Essential Tools You’ll Need
Gather these tools to make cooking (and serving) this soup a breeze:
- Large pot or Dutch oven: Ideal for one-pot cooking and keeping everything contained.
- Potato masher: Helps you achieve the perfect texture by mashing some of the potatoes.
- Ladle: Makes serving the soup neat and tidy.
How to Make Spicy Baked Potato Soup (Step By Step!)?
Follow these simple steps, and you’ll have a bowl of creamy, spicy comfort in no time. Each step builds flavor, so enjoy the process!
Step 1. Crisp Up the Bacon
Begin by cooking the chopped bacon in your large pot over medium heat until it’s beautifully golden and crispy. Remove the bacon and drain it on a plate lined with paper towels. Be sure to save just a bit of the bacon grease in the pot—that smoky flavor is liquid gold!
Step 2. Sauté the Veggies
Next, add the chopped onion to the pot. Sauté it for about 5 minutes, stirring occasionally, until it becomes translucent and tender. Then, toss in the minced garlic and cook for another minute, letting the wonderful aroma fill your kitchen.
Step 3. Make the Soup Base
Melt the butter in the pot, stirring it with the sautéed onion and garlic. Sprinkle in the flour and mix until a paste forms. This step creates the roux, which is essential for thickening the soup.
Slowly pour in the broth while whisking to ensure a smooth consistency. Add the chunks of potato and bring the pot to a gentle simmer. Cover partially and cook for 15–20 minutes, or until the potatoes are soft enough to mash.
Step 4. Mash and Stir
Use a potato masher to smash about one-third of the cooked potatoes directly in the pot. This makes your soup creamy while keeping some chunks for hearty texture. Stir in the milk, salsa verde, Greek yogurt, and cheddar cheese. Watch as everything melts into a luscious, golden broth!
Step 5. Final Touches & Garnish
To finish, mix in the chopped cilantro and season with salt and pepper to taste. Ladle the soup into bowls and top with crispy bacon, green onions, and extra cheese. Now, all that’s left is to dig in!
Tips for Making This Recipe Even Better
Here are my tried-and-true tips to help you perfect this soup:
- Choose High-Starch Potatoes: Russet potatoes break down best and naturally thicken the soup.
- Don’t Skip the Salsa Verde: It adds a slight tang and spice that transforms the flavor.
- Tinker With Texture: If you like a chunkier soup, mash fewer potatoes. For a thinner consistency, add a splash of extra broth.
- Go Topping Crazy: The toppings make the dish! Add crushed tortilla chips or a sprinkle of chili powder for extra flair.
Serving Spicy Baked Potato Soup in Style
This soup pairs wonderfully with crusty artisan bread or buttery garlic rolls for dipping. For added presentation, consider garnishing with a drizzle of salsa verde or a dollop of sour cream.
You can even serve it alongside a bright green salad or Hearty Cheddar Garlic Herb Potato Soup Recipe for a complete meal. It’s as visually appealing as it is flavorful!
Nutritional Information (Per Serving)
This soup satisfies your cravings without overdoing it. Here’s the breakdown:
- Calories: 471
- Protein: 15g
- Carbohydrates: 40g
- Fat: 28g
Storing for Later? Here’s How!
This soup stores like a dream! Whether you’re meal prepping or saving leftovers, here’s what to do:
- Refrigeration: Keep it fresh in an airtight container for up to 3 days. Warm it gently on the stovetop, adding a splash of broth if needed.
- Freezing: Freeze individual portions for up to 3 months. Just thaw overnight in the fridge before reheating.
Why You’ll Adore This Recipe?
This soup has it all! Here are the highlights:
- Packed With Flavor: Each bite is bursting with cheesy, spicy goodness.
- Quick & Easy: Just 45 minutes from start to finish.
- Flexible & Customizable: Make it vegetarian, spicy, or dairy-free with simple swaps.
- Comforting & Satisfying: Perfect for cozy nights or when you need a hug in a bowl.
- One-Pot Wonder: Little cleanup required, which is always a win!
If you’re on the hunt for a timeless recipe that’s comforting, flavorful, and easy to make, this Spicy Baked Potato Soup is calling your name. I can’t wait for you to enjoy it as much as I do!
Easy Spicy Baked Potato Soup Recipe
Ingredients
Method
- Begin by cooking the chopped bacon in your large pot over medium heat until it’s beautifully golden and crispy. Remove the bacon and drain it on a plate lined with paper towels. Be sure to save just a bit of the bacon grease in the pot—that smoky flavor is liquid gold!
- Next, add the chopped onion to the pot. Sauté it for about 5 minutes, stirring occasionally, until it becomes translucent and tender. Then, toss in the minced garlic and cook for another minute, letting the wonderful aroma fill your kitchen.
- Melt the butter in the pot, stirring it with the sautéed onion and garlic. Sprinkle in the flour and mix until a paste forms. This step creates the roux, which is essential for thickening the soup. Slowly pour in the broth while whisking to ensure a smooth consistency. Add the chunks of potato and bring the pot to a gentle simmer. Cover partially and cook for 15–20 minutes, or until the potatoes are soft enough to mash.
- Use a potato masher to smash about one-third of the cooked potatoes directly in the pot. This makes your soup creamy while keeping some chunks for hearty texture. Stir in the milk, salsa verde, Greek yogurt, and cheddar cheese. Watch as everything melts into a luscious, golden broth!
- To finish, mix in the chopped cilantro and season with salt and pepper to taste. Ladle the soup into bowls and top with crispy bacon, green onions, and extra cheese. Now, all that’s left is to dig in!