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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
This is so very delicious. My husband said don’t loose that recipe, it’s a keeper! Thank you!
Hey Diane,
Perfect!! ⛄️ I love to hear that this recipe was a winner, thanks so much for trying it out! xx
This soup is amazing. I used my leftover thanksgiving turkey broth. So much flavor. Just a wow.
Hey Jenny,
Perfect!! ⛄️ I love to hear that this recipe was a winner, thanks so much for trying it out! xx
Hi Tieghan
Making this soup. Can it be frozen ?
Hi Lisa,
You bet, that will be just fine for you to do! Please let me know if you have any other questions! xx
Easy and delish! Add salt!
Hey Margaret,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
Amazing flavor. Definitely the most simple potato soup I have tried to make, and by FAR the most delicious. I even left out the cilantro because the store was out of both that and parsley (what I would normally sub for it), and it was still delicious! I also did find this took me around an hour to make. No complaints about the recipe, just as a heads up for people planning out dinner timing – tip to include a bit of extra time to prep ingredients 🙂
Hey Tori,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
Another amazing recipe!!!
Thanks so much Lori!! 🤍
So good! The whole family loves it! I used packaged precooked bacon to save some time, and used ghee to replace the reserved bacon grease. I’ll definitely try the original method next time – If it’s this good using packaged bacon, I can only imagine how amazing it will taste with home-cooked bacon!
Oh, and dessert will be the single Slice n’ Bake Bourbon Caramel Pretzel cookie that I snagged for myself. Another HBH recipe I’ll make again and again!
Hey Cali,
Happy Holidays!! Love to hear that you enjoyed this soup as well as the cookies, thanks so much for trying the recipes! xT
Everything about this soup was so good! Would definitely make it again and again! The recipe was really easy to follow.
I also included some of the bacon bits when I added potatoes to the broth because I like to have bacon throughout the soup and not just on top. Love the salsa verde and might even add a wee bit more! Thanks
Hey Emily,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
Wow! Such a great winter night meal this soup was last night! My husband said that it was the best soup I’d ever made! I did add some carrots for color and texture. I was surprised that the salsa verde added a nice flavor without hitting you over the head with spice. I accidentally bought the hot version and it was completely integrated into the soup flavor.
Hey Deb,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
Just a request for the future to give an approximate weight on ingredients such as the potatoes. They vary in size greatly, so now I’m wondering how big the potatoes were you used. I have 4 potatoes on hand, but they’re on the small side. If I could see the video again on Instagram stories of you making this, I could approximate the weight.
Hi Darlene,
Thanks for sharing your feedback. I don’t have any way to weigh the produce that I’m using. The potatoes I used were about medium sized. Please let me know how the recipe turns out! xx
I got a strange mashed potato soup…
Decently i did something wrong
Hi Daniel,
Sorry to hear you had some issues. Was there anything you adjusted in the recipe? Let me know how I can help! xT
A perfect and satisfying cold weather dinner! All of the flavors come together with just nice little kick in heat, and we loved the slightly chunky slightly creamy texture. It was delicious all on its own.
Hey Lucy,
Happy Tuesday!! Thanks so much for making this dish and sharing your review, I love to hear that it turned out well for you!🧑🎄
Delicious! Used a little over two pounds of potatoes. Yes… took over a half an hour but so worth it. Very very good!!!! I love it!
Thanks so much Mary!!
Yummy! Can I free it? Thanks!!!
Hey Sally,
Sure, that would be just fine for you to do! Please let me know if you have any other questions! xT
This was so delicious! The leftovers were even better the next night. I am working my way through your recipes each week. We’ve loved them ALL so much!
Hey Amy Jo,
Thanks for trying so many recipes, I love to hear that this one turned out well for you:) Happy Holidays! xT
Sooo good ☺️
Thanks so much Tammie!!