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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!
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
Servings: 6
Calories Per Serving: 471 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
This was wonderful. I used chicken stock instead of veg broth. I didn’t have salsa so I used fire roasted tomatoes. I used 1.5 cups of 2% milk and half cup of half & half. For the cheese I used triple cheddar.
Will make again.
Hi Holly! Thank you so so much for giving this recipe a try! Hope you have an awesome New Year! xT
This was so yummy and easy. Halfway through, after cooking and mashing the potatos, I was tasting and I was getting worried because there wasn’t a ton of flavor. After adding the sour cream, salsa and cheese though — that was the magic!
We used a mild green salsa so I would not describe this as spicy at all. Just a really great yummy flavor. My husband and 4 year old both really liked it too.
Thanks Tieghan!
Hi! Thank you so much for giving the recipe a try! Hope you have a wonderful New Year! 🙂 xT
Well done, Tieghan! This recipe is super simple, I made it one morning for a pitch-in at work and it got great reviews! I would definitely recommend using a medium salsa for more flavor. I will definitely make this again.
Do you recommend freezing this recipe ?
Hi Jessica! Thanks so much! I haven’t ever tried freezing this before but that should be fine 🙂 xT
Crockpot instructions?
I am going to make this next week (and the beer bread!) for a small gathering at my house. I do not consider myself a cook, but I have made several different things from your site in the past few months, and they have all gotten rave reviews! I will report back, but I love that your recipes have given me comfort to experiment, knowing that the finished product will taste great!
Thank you so so much Lisa! xT
Hi!
I’ve made so many of your recipes and have your new cookbook. Love your stuff!!!
This soup was so good but I like to have a lot of protein so I added some ground Turkey while cooking the onions. Turned out really well!!
Thank you SO much for giving this recipe a try! Hope you have an amazing rest of your week! 🙂 xT
Can you do this in the slow cooker? Thanks.
Yes, that should work well! I don’t have specific instructions for a slow cooker but it should turn out well! xT
Super good! I did not have any salsa verde but I did have a can of fire roasted chilies so I used that, really great. I did have to cook my potatoes a bit longer than the 20 min though. Love the recipes!!!
PS…headed to book club this week and a Christmas book exchange is happening….mine with be a Half Baked Harvest cook book 🙂
Hey! Thank you so so much! Love to hear that you enjoyed this recipe 🙂 xT
Made this yummy potato soup this afternoon and it was fantastic! So easy and quick! The addition of the salsa verde adds just this right hint of spice! Loved loved loved and will keep this in rotation for sure!! 😃 Thanks Tieghan!
Hi Trudy! Thank you so so much! Love to hear that you enjoyed this recipe 🙂 xT
I think this is a great recipe! I love the flavor of this soup and it’s so good with the toppings. The salsa verde was a great addition. It’s creamy and satisfying. I like the addition of the cheese so it is a hearty recipe. I don’t find it spicy at all. Still excellent!
Hi Lisa! Thank you so so much! Love to hear that this recipe was enjoyed 🙂 xT
I’m planning to make this soup this week for company. Can I make ahead and reheat or keep warm?
Also planning to make your beef tenderloin crosswinds as an app….
Hi there! Yes you can definitely make ahead and reheat! xT
Hi Tieghan!
I would love to make this for my vegetarian husband. What would you recommend I do to swap out the bacon?
Hi there! I would just omit the bacon! 🙂 xT
This was absolutely delicious! I made this for dinner tonight and my husband said he felt like he was eating what a winter slumber would taste like. This is the 3rd soup I’ve made from you and they are all just perfect! So happy I stumbled upon your blog!
This is literally the BEST soup! The salsa is key, makes it so much better than standard potato soup. Pick a zesty salsa! I have made this several times – too mild of a salsa leaves a bit to be desired.
What’s a good weight/volume of potatoes to aim for? Mine vary so much in size, and I’m happiest with this recipe when it’s thicker, but I never remember to note how many cups my potatoes end up being!
Thank you so much! Sooo happy to hear you enjoyed this recipe! 🙂 xT
Tieghan… I have made several of your recipes and this is by far the least tasty one. I was really looking forward to it because it photographs beautiful. I am giving it 4 stars because my family likes it. Me not so much. The added cheese just gives it unnecessary calories and no added flavor. The salsa verde that other commenters were concerned about… no reason to be. It is definitely missing something. I have had better.
Hey Brigitte! I’m so sorry you didn’t enjoy this soup! Thank you for letting me know! xT
Try a different salsa verde or use a can of diced green chiles instead. This is soooooo good. We make it on repeat.