Spicy Potato Soup

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This rich and creamy soup has the perfect amount of spice to give it a little edge.

Prep Time10

Cook Time40

Additional Time0

Total Time50

Course: Main Dishes

Cuisine: American

Servings:

Calories: 379kcal

10 slices cooked bacon chopped into pieces
1 large yellow onion
5 garlic cloves
1 teaspoon salt or more if needed
1 teaspoon pepper more if needed
4 tablespoons salted butter
¼ cup organic white flour
4 cups chicken or vegetable broth
4 large russet potatoes chopped (I left the skin on, but you may peel if desired)
2 cups whole milk
½ cup soup cream or greek yogurt
1 cup cheddar cheese
1 chopped seeded jalapeño
½ teaspoon red pepper flakes
½ teaspoon chili powder
¼ cup chopped cilantro for serving extra for garnish
Green onion chopped for serving

Cook the bacon: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside. Reserve 2 tablespoons of the bacon fat in the pot.
Sauté the aromatics: Add the butter to the reserved bacon fat. Once melted, add the chopped onion and cook over medium heat for 5–7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
Build the base: Sprinkle the flour over the onion mixture and stir continuously for about 1 minute to thicken. Slowly pour in the chicken broth, stirring as you go to prevent lumps.
Cook the potatoes: Add the chopped potatoes, salt, and pepper. Bring the soup to a gentle simmer and cook uncovered for 18–22 minutes, or until the potatoes are fork-tender.
Mash to desired texture: Use an immersion blender or potato masher to partially blend the soup. Aim for a creamy base with some potato chunks remaining for texture.
Finish the soup: Reduce heat to low. Stir in the milk, sour cream (or Greek yogurt), cheddar cheese, jalapeño, red pepper flakes, chili powder, and half of the cooked bacon. Cook gently for 5–7 minutes, stirring often, until the cheese is melted and the soup is heated through. Do not boil.
Serve: Ladle into bowls and top with remaining bacon, green onions, cilantro, and an extra dollop of sour cream if desired. Taste and adjust seasoning before serving.