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Easy Spicy Baked Potato Soup Recipe
Ben Carraoli

Easy Spicy Baked Potato Soup Recipe

When I first tried my hand at this Spicy Baked Potato Soup, 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Calories: 471
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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!
  2. 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.
  3. 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.
  4. 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!
  5. 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!