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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!
Love it!! I doubled the recipe so we can eat on it all week long. Thank you!!!!
Hey Carol,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
Absolutely delicious! But we are 2 people can this be frozen? I suspect not
Hey Nancy,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Sure, I don’t see why you couldn’t freeze this. Have a great weekend:)
Can you use chicken broth instead of vegetable broth for a similar outcome?
Hi Hannah,
Sure, that will work well for you:) Please let me know if you give this recipe a try, I hope you love it! xT
Easy to make and delicious. It will be even better tomorrow for lunch!
Hey Laura,
Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xx
Super easy & tasty! Love the unusual addition of salsa verde, it’s perfect👌
I also topped mine with some Cholula green pepper hot sauce for extra spice, it was delish!
Hey Brenda,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
Can I make this with red potatoes? (That’s what I have on hand.) Any modifications to make the swap? Excited to try it!
Hey Gigi,
Sure, that should work well for you to follow the recipe as written:) Please let me know if you have any other questions! xx
Made it tonight! I used red potatoes and hatch green chili salsa/sauce. It was great. Not hot but had a little extra “spicy” flavor boost. We will make this again! Thank you!
Hey Gigi,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
Did I miss in the instructions when to put in the salt and pepper?
Hey Kennedy,
You can add salt and pepper to taste while the soup is cooking. Please let me know if you have any other questions, I hope you love this recipe! xx
Tiegan, this soup is delicious! Thank you!
Hey Sandy,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
I’ve made this twice now. First time I brought to my in laws and they loved it! Second time I made to eat off all week, incredible! No changes to the recipe at all. Thanks!
Hey Danielle,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
Can I use a milk substitute for this or do you recommend not? 🙂
Hey Shelbi,
That’s just fine for you to do! Please let me know if you have any other questions, I hope you love this recipe! xx
I really loved this recipe. I was nervous when it said to add salsa verde, but wow what a difference.
Hey Fran,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Have a great weekend:)
Loved loved this soup. Delicious and warming. My family loved it too. However if you are at altitude you’ll need to adjust expectation for the potatoes. It took 40 min at medium heat (recipe says 15-20) for the potatoes to become soft.
Hi Erin,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! Thanks for sharing your feedback, it only took 15-20 minutes for mine:) xT
Could this be done in a crockpot?? Looks delicious!
Hey Emily,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope it turns out well for you! xx
Perfect potato soup while we wait for a Denver winter storm! I used an immersion blender instead of mashing since we have a 2 year old that doesn’t love a ton of texture. It still allowed for some chunks of potato. We also used a mild green salsa since she’s sensitive to spice and just topped our bowls with extra spicy salsa.
Hey Rachel,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Love all Tiegan’s soups and this is no exception! Little cool here in south Florida so perfect day to enjoy. Thanks, Tiegan!
Hey Kathy,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT