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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!
Hi! Any idea how I can make this vegetarian (other than just omitting the bacon)?
Hoping there’s something I can sub for the bacon so it will still be as flavorful.
Thank you!
Hi Brittany,
You could try a vegan bacon, otherwise I would just skip it:) Let me know if you give this recipe a try, I hope you love it! xx
Absolutely delicious. Great way to use up extra potatoes!
Hey Emily,
Perfect!! Thanks so much for making this dish and sharing your comment, so glad it was a hit! Have a great weekend:)
This was super good. We will eat it often. Like you, I didn’t mash all of the potatoes. Wanted the texture. I did add boneless/chicken thighs as my husband is a huge meat eater. I added a few tablespoons of instant potatoes to thicken because I added more salsa Verde for flavor.. I love soups in the winter. Thanks.
Hey Kathy,
Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! xx
Absolute favorite! So easy too. Will make this a regular for those cold colorado nights!
Hey Melinda,
I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! Have a great weekend! xT
One of my favs! I make it so often. Decided to put some broccoli in this time around and thought it was a perfect addition.
Hey Allie,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Delicious soup! Thank you!
Thanks so much Sandy! So glad you enjoyed this recipe:) xx
I made this in late January and made it again yesterday, so I thought I should let you know how much we like this soup! So easy and very tasty, the salsa verde does the trick. I use Frontera Tomatillo Salsa and it added a perfect amount of heat. I added this recipe to my keeper folder. Thanks!
Hey Brenda,
Happy Sunday!!🌸 Thanks so much for making this recipe and sharing your review, I love to hear that it was a winner! xT
Do you think you could freeze this soup after it’s all made?
Hey Jen,
Totally, this would be just fine for you to freeze! Please let me know if you give this recipe a try, I hope you love it! xx
This soup did not disappoint! So much flavour and the perfect soup to enjoy on a cold day! My husband said it’s a keeper!!!
Hey Krista,
I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! Have a great weekend! xx
This was a deliciously filling soup with a kick that my husband and 12 yr old son agreed I should make again! I had to adapt because I didn’t have salsa verde so I used a hot pepper sauce instead and I also didn’t have an onion so I used onion powder. I added extra salt because I used a low sodium vegetable broth and the only feedback from the kid was “add more bacon!” I served it with grilled cheese sandwiches. I will make this one again, perfect for a chilly west coast Canadian Monday!
Hey Carla,
Amazing!! Thanks so much for making this recipe and your comment, so glad it was a hit! xT
Have you tested this recipe in a slow cooker?
Hey Amber,
So sorry, I haven’t, but I bet it would work well for you! Let me know if you give this recipe a try, I hope you love it! xT
This unfortunately came out very bland which is a huge bummer. I was able to save it by adding an entire container of salsa, 1/4 cup of hot sauce, and lots of cayenne, smoke paprika, chili powder, garlic powder, and onion powder. I also added a little bit of lime juice and that seemed to be the trick to get some flavor back.
Hi Chelsea,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was bland for you! xT
We enjoyed this SO MUCH! It was simple, relatively quick, and absolutely scrumptious. I cannot wait to make it again and again and again!
Hey there,
Awesome!! Thanks so much for making this recipe, I love to hear that it turned out well for you:)
LOVE this. So delicious, simple, and easy to make. I’ve made it several times already. Thanks for always having great recipes! I used Seriously Sharp Cheddar from Cabot and it was delish.
Hey Emma,
Awesome!! Thanks so much for making this recipe, I love to hear that it turned out well for you:)
I love all things Half Baked Harvest but this recipe fell flat in terms of flavor for me. Not sure if it was the salsa verde I used (store bought but roasted and spicy) but really we could only taste potatoes. Next time I’d make this, I will add a lot more salsa and probably a few spices as well.
Hi Leigh Ann,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear you didn’t love it! Let me know if you give it another go! xx