This post may contain affiliate links, please see our privacy policy for details.
This one pot Easy Spicy Baked Potato Soup is the perfect bowl to warm up to on a cold fall/winter day. Made with everything in your favorite baked potato dish – crispy bacon, potatoes, salsa verde, and sharp cheddar cheese. This soup is mildly spicy, creamy, and so delicious. Top each bowl of creamy soup with plenty of cheddar cheese, fresh cilantro, and don’t for those crispy homemade bacon bits! Great on its own, but even better with a side of homemade beer bread. Yum!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
I am in full-on soup mode. We had snow last week and over the weekend. Everything around me is feeling wintery white and especially cozy. It’s definitely soup weather!
I’ve made 3 new soups over the past week and I love them all! However, I will say that this yummy potato soup might be the family favorite. It’s our kind of soup – thick, creamy, a little on the chunky side, with lots flavor, spice, and deliciousness.
Plus, those bacon bits get everyone all excited!
This is yet another soup inspired by my cousin, Abby, who loves soup. Some of you may remember that she was the one who really encouraged me to create a white chicken chili!
Today, that is the most popular recipe on the site. So thank you Abby, she’s my soup girl!
Anyway, she has mentioned a loaded potato soup to me many times before. With the Christmas season upon us, and her arrival around the corner, now was the time for this recipe! And it is a GOOD one.
Here are the details
Cook the bacon up first, you’ll want to get it really crispy and crunchy. Then, pull the bacon out of the pot, then basically everything else goes in.
Cook the onion, add some garlic, and then add the butter and flour. The flour helps thicken the soup and keeps everything from separating. Next, add the broth and the chunks of potato. I love to use Russet potatoes for this soup, but really any potato will do!
Cook the potatoes in the broth, this only takes 15 minutes or so. Then, I take my potato masher and mash up some of the chunks of potato. I do this in the soup pot, so no dirtying up any additional bowls or bothering with a blender.
No need for that!
And to finish, pour in some milk, any variety will work, I use whole milk. This next ingredient is my secret, it’s not traditional but it makes this recipe really good. A bit of salsa verde!
It adds a wonderful chili flavor with just the right amount of spice. It’s subtle yet such a delicious addition to the soup!
Along with the salsa verde, mix in some plain yogurt or sour cream, and a nice handful of cheddar cheese. Let that all melt together and become creamy.
For serving, I add a dollop of yogurt, then lots of fresh cilantro and green onion. I always finish with the crispy bacon.
This soup is really yummy! I also love serving it along with beer bread on the side for dipping, it’s a must.
Simple as can be, but every spoonful is so delicious. Think a little spicy, a touch creamy, filled with potatoes, cheese, and all those awesome toppings. I love a simple dinner when the days are busy and the nights are cold!
Looking for other dinners with a little kick? Here are a few ideas:
Healthy Slow Cooker Turkey and White Bean Chili
Healthy Slow Cooker Chipotle Bean Chili
Spicy Buffalo White Chicken Chili
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Healthy Chipotle Chicken Sweet Potato Skins
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Lastly, if you make this Easy Spicy Baked Potato Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Spicy Baked Potato Soup
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Is this freezer friendly?
Hey Kendria,
Yes, this will freeze nicely for you. Please let me know if you have any other questions!
Really enjoyed this recipe. Very easy to make and tastes great!!
Hey Katelyn,
Thrilled to hear this dish turned out nicely for you, thanks for making it and your comment!
Have a nice weekend!
This recipe is a staple in our home! We really enjoy all of your recipes—thank you for sharing, and keep up the fantastic work!
Hey Courtney,
Awesome! Love to hear you enjoyed this recipe, thanks so much for making it and your comment!
This soup was absolutely delicious! Husband loves potatoe soup and he loved this too. I did not change a thing and we did eat it with beer bread! I just love Half Baked Harvest recipes!
Hey Barbara,
Thanks for giving this recipe a whirl, I’m so glad it turned out nicely! Stay warm!
Love this soup! I normally double the salsa. Family favorite.
Hey Jess,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
This soup is excellent. The salsa verde really takes it from good to great, just the tiniest bit of heat. Fantastic!
Hey Rachel,
Awesome!! Thanks a lot for making this recipe and your notes, so glad it was enjoyed!
Have a great Sunday!☃️
This recipe is perfect! I add more salsa verde for more of a kick. This is a top five favorite dish!
Hey Emily,
Happy Sunday! Thanks so much for making this dish and your feedback, so glad to hear it was enjoyed!
This was great! I had large gold potatoes which worked out fine. Make sure to use a good sized pot and cook extra bacon because my family loved mixing it in. Everyone wanted more! This recipe is a keeper!
Hey there,
Perfect! Love to hear this recipe turned out nicely for you, thanks for making it! Happy Holidays!🎁🎄
I feel like your soup recipes never fail! Made this tonight and loved it! I might try with medium salsa verde next time for a little more kick since I used mild this time.
Hey Nora,
Fantastic! Thanks for making this recipe, I’m so glad it was enjoyed! Happy Sunday!
Has anyone tried to do in crockpot ?
Hi Nina,
So sorry, I have not done this recipe in the crockpot. Please let me know if you give it a try!
Hi Tieghan, quick question…Can this soup be made a few weeks in advance of Christmas and then frozen? Will the potatoes break down when it’s thawed and reheated? This looks so good!!
Hi Kris,
I think that would be just fine for you to do!
I hope you love this recipe, please let me know if you have any other questions!
Really good!!!!Raw whole milk adds to the deliciousness.
Hey Melissa,
Love to hear this! Thanks a bunch for making this recipe and your comment. Have the best weekend!
This recipe is so cozy- I make it every fall. I love the salsa verde as it adds more depth than potato soup often has. I often find that 2 russet potatoes works better with the other proportions in the recipe (I guess my grocery store has big russet potatoes).
Thanks so much, Hannah! I love to hear this recipe is always enjoyed! Have a great week ahead!
Delicious easy weeknight recipe on a cool fall evening.
Hey Margaret,
Yay! Thank you so much for trying this recipe. I am so glad to hear it was enjoyed. Have a great week!