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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!
The vegetable broth turned this brown, so it looks like a light cocoa….
Was so Yummie!!
A few things I did differently was added gluten free flour, lactose free cheese and sour cream along with some cottage cheese for additional creaminess .
Added more onions in at the end as I couldn’t taste them .
Hey there,
I appreciate you trying this recipe and your review, so glad it was delish! xT
Hi! Do you think I can substitute the Russet potatoes for Yukon gold?
Hi Kirsten,
Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xT
I would love to try this soup, but am celiac, how could I sub out the flour without altering the flavour and consistency too much?
Hi Kelsey,
You could use gf flour:) I hope you love this recipe! xx
The soup was the bomb and can be tailored for vegetarians and vegans. I doubled the cheese cause, why not? Seriously, it’s gonna be on repeat.
Hey there,
Thanks for your comment and trying this recipe! I am so glad it turned out well for you! Have a great day:)
Love this recipe! It has become a staple in our fall/winter soup rotations. I make it as provided, but I add more salsa verde because YUM!! Can’t wait to try more of your soups – for sure the Golden Sweet Potato Soup with Burrata and Sage Pesto is on the agenda next week 🙂
Hey Cat,
Thanks for your comment and making this recipe so often! I am so glad it always turns out well for you! Have a great day:)
So ridiculously easy and delicious! Perfect creaminess and flavor! I changed nothing.
Hi Kelly,
That’s fantastic to hear! Thanks for trying this recipe and your comment, love that it was enjoyed! xT
Would love to attempt the recipe – but I have one concern… I’m not one for a lot for spicy meals… What would you suggest altering to make it less spicY?
Hi Kaitlyn,
I would just be sure to use a super mild salsa. I hope you love this recipe! xx
Absolutely Delicious!! I finely diced celery and carrot and sautéed in place of the onion, then added extra garlic and it was perfect! Would have never thought to add salsa verde, but it complimented the soup so well! Thank you for another winner, Tieghan!!!
Thank you for trying out the recipe! Have a great week! xT
This was delicious! I’ll be honest, I was skeptical about adding in salsa verde but it works so well with this meal. Adding it to the rotation!
Thank you so much for giving the recipe a try! Glad to hear you enjoyed it! xT
This soup is delicious!
I had some veggies left over from yesterday, celery, carrots and some mushrooms. I boiled them, added them after mashing the potatoes. The soup didn’t need it but it just gave it something extra.
Thanks for another amazing recipe Tieghan!
Many hugs from the Netherlands
Thank you so much for trying out this recipe! Have a lovely day! xT
So easy and delicious. It’s one of those recipes that delights the entire family.
Hey Steve,
Happy Monday!!😎 I appreciate you making this recipe and your feedback, so glad to hear that it turned out well for you! xT
Can you freeze this soup?
Hi Harriet,
Yes, you can totally freeze this soup! Let me know if you have any other questions, I hope this turns out well for you! xT
Can I substitute the milk for almond milk?
Hi Molly,
Yes, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
This was delicious!! My nnew favorite way to make potato soup!
Hi Bethany,
Love it!!🥗🌮 I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review!! xx
LOVED this!
Hey Britt,
Happy Monday!! 🍋🫐 I truly appreciate you making this recipe and your comment, love to hear that it was a hit! xT