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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.
Watch the How-To Reel
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!
This post was originally published on December 5, 2022
Omg. This soup is SO good! The only modifications I made were using chicken broth instead of low-sodium vegetable broth, and I substituted 1/4 of the milk with heavy whipping cream. The salsa verde I used was medium height level which was just right for me.
Hi Barbie,
Awesome!! Love to hear you enjoyed this recipe, thanks so much for making it! Happy Sunday! xxT
Could this be made in the crockpot?
Hi Emily,
Sure, that will work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xx
This looks so good! Would you recommend freezing it if made ahead?
Hi Caitlin,
Thanks so much!! Sure, you could totally freeze this. Please let me know if you have any other questions! xx
I followed the recipe exactly. I found it very bland. I doubled the Verde and added a pinch of red pepper flakes. I sautéed two Italian sausage links and added that along with some oregano, and garlic salt.
Hi Carol,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xx
This is the absolute best!! This soup will be be a staple in my house moving forward.
Hey Courtney,
Thanks so much for trying this recipe and your feedback, so glad to hear it was enjoyed! Happy Holidays! XxT
Made this last night and it was fantastic! I read the comments before cooking, and as all I had was mild salsa verde I went ahead and sauteed a diced jalapeno with the onion, and added a can of diced green chilis when I put in the salsa. Absolutely delicious, and uses things I almost always have on hand. So glad I found this recipe, only problem is I’m gonna have to double it from here on out!!
Hi Mary,
Wonderful! Thank you so much for making this recipe and your comment! So glad to hear it was enjoyed! Happy Sunday! xx
Could I use a mix of smoked Gouda and cheddar for this recipe? Also what type of salsa verde do you like to use?
Hey there,
Totally, that would be delicious!! I love Frontera brand or Whole Foods 365. Please let me know if you have any other questions! xx
SO excited to make this! Is there a way you would recommend adding in some protein? Going to switch the vegetable broth for chicken bone broth but curious of any other ideas.
Thanks so much, Payton! I think shredded, cooked chicken would work nicely for you here! Also, crumbled sausage would be yummy. I hope this helps! xT
I love this soup and so does everyone I’ve served it for! My partner said he’d happily have this soup once a week for forever. One question, which might be silly (I’m new to cooking), but when do you add the salt and pepper? And is there an estimate of how much to use per serving? Thanks!
Hey Alex,
Thanks so much for making this recipe and your comment, so glad to hear it was a winner! You can add the salt and pepper in step 2 with the broth and potatoes. Have a great Thursday! x
I am queen of the homemade soups. This is the best soup I’ve ever had. My daughter asks for it every week. We love all the recipes we’ve made from your website.
Thank you!
Wow, thank you so much, Michele! Love to hear that you have been enjoying this soup, I appreciate you making it so often! xx
I love this soup, but what’s even better is that the kids love this soup too. The recipe is easy and so delicious. I make this pretty frequently, it’s a go-to recipe in our house.
Hey Rebecca,
Fantastic! Love to hear that this recipe always turns out nicely for you, I appreciate you making it so often! Have a great weekend:)
A staple in our home. The only potato soup recipe I make anymore.
Hey Katie,
Wonderful! Love to hear that this recipe is always enjoyed, thanks for making it so often:) xx
The best potato soup! I’ve made this 4-5 times now and I’m obsessed – the whole family loves it!
Hey Kristen,
Amazing! Love to hear that this soup is always enjoyed, thanks for making it so often! xT
Made this tonight and loved it! Made slight changes, used coconut milk & beer instead of milk, and added hot Italian sausage! Always love your meals, thank you T!
Hey Sammie,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for giving it a try! Xx
Absolutely delicious! I made this, exactly as written, on a recent snowy evening and it was perfection! My husband and I aren’t typically big fans of most leftovers, but every bite of this soup has been consumed and the recipe will be on repeat. Thanks, Tieghan – your creativity is SO appreciated!
Hi Nancie,
Wonderful! So glad to hear this recipe turned out nicely for you, thanks so much for making it! xT