Spicy Hot Potato Soup
Turn up the heat with this rich and creamy Spicy Hot Potato Soup, a bold twist on classic comfort food! Perfectly tender russet potatoes are blended with sautéed onions, garlic, and jalapeños to create a velvety base with a fiery kick. Red chili flakes and paprika add layers of smoky spice, while heavy cream and melted cheddar cheese bring an indulgent, silky texture. Each bowl is topped with crispy bacon, tangy sour cream, fresh green onions, and optional cilantro for a burst of flavor and crunch. Whether you're craving a cozy dinner or a crowd-pleasing starter, this zesty soup is easy to make and packed with bold, satisfying flavors. Perfect for fans of spicy recipes and hearty soups, it's ready to warm up your table in just an hour!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 large yellow onion
- 3 whole garlic cloves
- 2 whole jalapeño peppers
- 1 teaspoon red chili flakes
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 cup (shredded) cheddar cheese
- 2 stalks (chopped) green onions
- 0.25 cup sour cream
- 3 slices (crispy and crumbled) bacon
- 2 tablespoons (chopped, optional) cilantro
Instructions
Peel and dice the potatoes into small cubes. Set them aside.
Dice the onion and mince the garlic cloves. Remove the seeds from the jalapeños and finely chop them.
In a large soup pot, heat the butter and olive oil over medium heat. Add the onions and sauté for 5 minutes or until they become translucent.
Add the garlic and jalapeños to the pot, stirring frequently for 1-2 minutes until fragrant.
Stir in the diced potatoes, salt, black pepper, paprika, and red chili flakes. Cook for 3-4 minutes, stirring to combine the flavors.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes or until the potatoes are tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the heavy cream and shredded cheddar cheese. Cook on low heat, stirring constantly, until the cheese melts and the soup becomes creamy.
Taste the soup and adjust seasoning if needed. If you prefer extra heat, add a pinch more chili flakes.
Ladle the soup into bowls and garnish with sour cream, crumbled bacon, green onions, and cilantro, if desired.
Serve hot and enjoy your Spicy Hot Potato Soup!
Nutrition Facts
Calories |
2667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 92.9 g | 465% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 7525 mg | 327% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 22.5 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 786 mg | 60% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4992 mg | 106% | |
*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.
