Kickin Potato Soup
Warm up your soul with this bold and creamy Kickin' Potato Soup—a comforting classic with a spicy twist! Featuring hearty Russet potatoes, a rich buttery base, and a velvety blend of cheddar cheese and heavy cream, this soup takes things up a notch with the fiery kick of jalapeño, smoked paprika, and cayenne pepper. Perfectly balanced with savory notes from garlic, onion, and a hint of crispy bacon, this satisfying soup offers the ultimate marriage of creamy and spicy. Ready in just one hour, it’s easy to make and perfect for busy weeknights, cozy weekends, or any time you're craving elevated comfort food. Garnish with green onions and extra cheddar for a bowl of irresistible flavor and texture! Ideal for family dinners or serving up at gatherings, this spicy potato soup will leave everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 1 medium, diced White onion
- 3 minced Garlic cloves
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1.5 cups, shredded Cheddar cheese
- 2 seeded and finely diced Jalapeño pepper
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, or to taste Black pepper
- 4 slices, chopped Cooked bacon
- 2 stalks, sliced Green onions
Instructions
Peel the potatoes and cut them into 1-inch cubes. Set aside in a bowl of cold water to prevent browning.
Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to create a roux. This step helps thicken the soup later.
Gradually pour in the chicken broth, whisking constantly to dissolve the roux. Follow by adding the cubed potatoes and bring the mixture to a boil.
Reduce the heat to medium-low, cover the pot, and let the soup simmer for 20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
Using an immersion blender, carefully blend the soup until creamy and smooth. If you prefer a chunkier texture, blend only part of the soup and leave some potato chunks intact. Alternatively, transfer small batches to a blender and blend, then return to the pot.
Stir in the heavy cream, shredded cheddar cheese, diced jalapeño peppers, smoked paprika, cayenne pepper, salt, and black pepper. Cook over low heat, stirring frequently, until the cheese is melted and the soup is heated through, about 5-7 minutes.
Taste the soup and adjust seasoning if necessary. For more heat, add an additional pinch of cayenne or smoked paprika.
Serve the soup hot, garnished with chopped bacon, sliced green onions, and extra shredded cheddar cheese if desired.
Nutrition Facts
Calories |
3363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 6795 mg | 295% | |
| Total Carbohydrate | 325.5 g | 118% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 22.7 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1056 mg | 81% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 8650 mg | 184% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
