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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!
So yummy! I swapped half of the potato for cauliflower and it was delish!
Hey Morgan,
Fantastic!! I love to hear that this recipe turned out well for you and appreciate you making it! Xx
Perfection! So tasty and hits the spot with the snow flying down in Denver. I used an immersion blender to mash up most of the potatoes and it worked great. Thanks!!!!
Hi Laura,
Wonderful! So glad to hear this recipe turned out well for you, thanks for making it! Have a great Friday! xT
Made this delicious soup for dinner tonight! Fast and easy and hit the spot! Another great recipe! Thank you so much for all your work putting these recipes together for us to enjoy!
Hi Debbie,
Happy Sunday!! Thanks for your comment and making this recipe, love to hear it was a hit! xT
This was good, but not really spicy. Maybe it was our salsa Verde being on the milder side? Ended up using the entire jar for some flavor.
Hi Carrie,
Wonderful!! Thanks a lot for trying this recipe and your comment, so glad it turned out well! I would try a medium to hot level spice salsa next time, you could also add some cayenne! Have a great weekend! xT
Just finished making this I know it will be spectacular. It makes a huge batch I wonder if I can freeze it?
Thanks so much for trying the recipe, Mary!! Yes, you could totally freeze this soup:) Happy Sunday! xT
So delish! Mildly spicy and so flavorful. The whole family loved it!
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
This recipe sounds amazing and I look forward to making it although I’m not sure of the number of cups or pounds of peeled potatoes I should use.
Could you make this in the crockpot? If so how long would you cook it for on low and what ingredients would you wait to add into until the last 10 mins or so?
Hi there! I haven’t ever tried this in the crockpot before so I can’t say for sure! So sorry! xT
Cheyenne, I was hoping to make this in the crockpot as well. Did you ever tryit? If so what changes did you make with timing?
Hi, I made this in a crockpot and it was delicious. I left out the flower entirely & waited for the last 10-15 minutes to add the milk, sour cream, salsa verde, and the cheese. Before adding those last ingredients is when I mashed the potatoes. I first cooked the onion, garlic, and bacon together in a pan before adding to the crockpot and let it cook with the other ingredients listed in the recipe (excluding the ingredients we add during the last 10-15 minutes).
I always like to use low when using a crock pot and let it cook for about 6-8 hours (you can 3-5 hours on high).
Hope this helps!
Hey Hannah,
Happy Monday!! Thanks a lot for trying this recipe out and your feedback! Love to hear it turned out well! Thanks for sharing your tips! xT
I love this recipe, but I made it in a large normal pot. I now have a Dutch oven and can’t wait to use it. How large is the Dutch oven you used?
Saw this recipe and happened to have everything I needed in the pantry without running to the store! Best potato soup I’ve ever had hands down, the salsa verde gives it a fantastic kick. It warms and fills the belly 🙂
Wow thank you so so much Christy! xT
Fantastic!! Perfect flavor! Definitely made the soup rotation!
Hi Shelley! So glad you enjoyed this recipe! Thank you for trying it out and leaving such a kind comment! xT
Hi! Could I use gluten-free flour or is there a better suggestion to make it gluten-free?
Hi Andrea! Yes, I think that should work just fine! 🙂 xT
Hi- where do you use the salt & pepper?
Hi Molly! I usually add it in towards the end! 🙂 xT
HI, if i wanted to make this a day in advance, would you recommend to hold off on stiring in the cheese until ready to eat?
Hi there! Yes, I would stir in the cheese just before serving! xT
I’m not a superb cook but you made this so easy and it’s SO good. Best loaded potato soup I’ve had & I made it! thank you 🙂
I made this for dinner for my husband and I last night!!
It was so delicious- loved the add of the Salsa Verde!
Next time, I think I’ll add some additional paprika, maybe a few red pepper flakes, and increase the Salsa Verde since my husband isn’t a super taster LOL and like additional spice.
Thank you for a great recipe!
Melissa
Thank you so so much for giving this recipe a try! Hope you have an awesome New Year! xT