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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!
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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.
Our family loves this super quick and easy dinner recipe. It is delicious.
Hey Deanna,
I’m grateful you tried the recipe and took the time to comment. Delighted it turned out! Happy Sunday!
About how many pounds is 4 russet potatoes?
Hi Mimi,
It’s about 8 medium potatoes. Please let me know if you have any other questions!
Thank you! Do you know how much that would weigh? There’s just such a variance at my stores!
I’m sorry, I misread your first comment. 4 potatoes is about 2 pounds:)
Thank you so much!!!
I’ve made this dish twice now, and I can’t express how incredible it is! I would have never imagined adding salsa, but wow, it takes the flavor to a whole new level! It’s a game changer!
Hi Jaclyn! Thank you so so much! So happy to hear you are loving this soup! Have a great week! xT
SO good. I’ve never used russet potatoes for anything other than baking them, so I had no idea how amazing they tasted in a soup format. Thank you for expanding my culinary adventures! xx
Thanks so much, Julie!! So glad to hear this recipe turned out well for you, thanks a bunch for making it!
Tieghan, This is heavenly! I just made it again for the 100th time always along with your beer bread and honey butter. I bet 5 meals a week are your recipes in our household. Your recipes always get rave reviews from family and friends. Thank you for what you do! You have a gift.
Hey Lisa,
Fantastic!! Thanks a bunch for making this recipe so often and your comment! So glad to hear it is always enjoyed! I appreciate your kind message:) xx
This is a great spin on a potato soup. Delicious!
Hey Jess,
Amazing! So glad this recipe turned out well for you, thanks a bunch for making it! Have a wonderful weekend!💐
I got the new quick and cozy cookbook a couple weeks ago and have absolutely loved every recipe so far. (I encourage everyone to buy it it’s best cookbook I’ve come across in long time) I went to make the potato soup tonigbt and needed to double recipe. Unfortunately the soup did not turn out right with consistency or flavor. I followed each ingredient accurately. Couldn’t figure out what went wrong so came on the website to look at reviews and when I skimmed through the website the cookbook version is missing the flour which makes sense in hindsight. My soup was definitely on thinner side. I also am needing to add much more cheese to try and get a little more flavor.
Thanks so much for trying the recipe and sharing your feedback, Andrea! So sorry to hear it wasn’t a fave. You could definitely add flour if you wanted! xx
Hi! How would you adapt this for the slow cooker?
Hi Carly,
I would cook on low for 4-6 hours in the slow cooker. Please let me know if you have any other questions! xT
Hi!
Love this recipe but every time I make it the bottom of the pot gets burned, the potatoes and onions. It doesn’t affect the soup but just wondering if you have any tips on how to avoid this? Follow recipe/heat settings as written. Thanks!
Hi Bre,
Thanks so much for making this recipe! Odd, I’ve never had that happen before. Any chance the stove is just slightly too hot? xx
Delicious! What would you suggest to make this more protein dense?!
Hi Samantha,
Happy Thursday! I appreciate you trying this recipe and your feedback, love to hear it turned out nicely for you! Sausage would be a great addition! XxT
The flour and butter ingredients are missing from this recipe in your “Quick and Cozy” cookbook.
I came here to see what I was doing wrong and why my soup was so thin and red. Turns out, butter and flour are a pretty important step!
Ugh!
The potatoes are still cooking so I combined the flour and butter in another pan and just added it…. Hopefully it’s not too late since I have a hungry family excited about potato soup!
Now, I feel like I’m going to have to double and triple every recipe in this book to make sure something important wasn’t left out.
So frustrating.
Great flavor and very easy to make. I used my immersion blender to make the soup smooth because we prefer potato soup that way. Perfect for a chilly Sunday afternoon!
Hi Sheila,
Happy New Year!🥳 Thanks so much for trying this recipe and sharing your feedback, love to hear it turned out well for you! xx
Does this freeze well? I made it last night and it was delicious, but I’d like to freeze some for later.
Hi Michelle,
Happy New Year!🥳 Thanks so much for trying this recipe and sharing your feedback, love to hear it turned out well for you! Yes, you can freeze this. xx
Such a rich, thick, creamy soup. The toppings make it even better than it already is! The Russet potatoes are the perfect potato for this soup. Tastes even better the next day as the salsa flavour really comes out the next day! Thanks for such an amazing hearty soup recipe for Christmas Eve <3
Hi Julie,
Wonderful! I’m so glad this recipe turned out nicely for you, thanks for making it! Merry Christmas!!🎄🎁☃️
UMMMM…. Oh my good lord. This is the most delicious baked potato soup that I have ever made. Thank you so much for this idea- The salsa verde… A revelation. I don’t know that I can eat a baked potato without this addition at this point. I used homemade salsa verde, and it was not quite spicy enough, so some crushed red pepper flakes at the end made it perfect. We also used some crunched up tortilla chips for a topping as well, along with the recommended crispy bacon, scallions, and cilantro. I am in love and can’t wait to make something else from your site.
Wow!! Thank you so so much!! SO glad you enjoyed this soup! 🙂 xT