Spicy Baked Potato Soup Recipe
This spicy baked potato soup takes everything you love about a loaded baked potato and turns it into a steaming, spoonable bowl of comfort. It’s creamy, smoky from crisp bacon, and has just enough kick from salsa verde to keep every bite interesting. Thick chunks of tender Russet potatoes give it substance, while melty cheddar and a cool swirl of yogurt or sour cream make it feel cosy and satisfying.
Ingredient Breakdown
Russet potatoes are the backbone of this soup. Their high starch content makes them ideal for creating a thick, velvety base once they’re simmered and partially mashed. Cut them into small, even chunks and they soften quickly, breaking down just enough to thicken the broth while still leaving some texture. Larger pieces will take longer to cook and stay more intact, so the size of your chop directly affects how rustic or smooth your final bowl will feel.
Bacon brings smoky depth and savoury richness. Those crisp pieces scattered over the top are delicious, but the real magic comes from the rendered fat left in the pan. Using a spoonful of bacon drippings to cook the onion and garlic gives the entire soup a subtle, smoky undertone. The key is balance: keeping around a tablespoon of fat in the pot allows you to build flavour without the soup becoming overly greasy.
Onion and garlic form a fragrant foundation. As they soften in the bacon drippings, the onion becomes sweet and mellow, while the garlic adds a gentle sharpness that cuts through all the cream and cheese later on. This savoury base keeps the soup from tasting flat and helps tie all the elements together.
Butter, flour, and broth work together to create body. The butter and flour form a simple roux that thickens the soup without it feeling heavy. Cooking the flour for a minute removes any raw taste, and the vegetable broth loosens everything into a smooth, flavourful liquid. Low sodium broth is ideal, as it gives you more control over the final seasoning while still providing depth.
Milk, Greek yogurt or sour cream, and cheddar cheese are responsible for the creamy, comforting personality of this soup. Milk softens the potato base and adds richness, while the yogurt or sour cream brings a pleasant tang that balances the starch and fat. Cheddar melts into the hot soup, adding salty, savoury notes and a cheesy aroma that makes the whole pot feel luxurious.
Salsa verde and cilantro brighten the entire bowl. The salsa verde brings gentle heat, a hint of acidity, and a slight roasted chile flavour that keeps the soup from feeling one-note. Fresh cilantro stirred in at the end adds a burst of herbal freshness and colour, lifting the richness so each spoonful feels vibrant rather than heavy.
Finally, the finishing touches—green onions, extra cheese, more yogurt or sour cream, and plenty of crispy bacon—create layers of colour, crunch, and contrast. These toppings allow each person to tailor their bowl, adding more creaminess, more smokiness, or more freshness exactly where they want it.
Step-by-Step Preparation Guide
The soup starts with rendering and crisping the bacon. As the chopped strips cook over medium heat, they slowly release their fat and turn golden and crisp. Giving them enough time in the pan ensures they develop flavour and texture, rather than steaming. Once crisp, they’re lifted out with a slotted spoon and drained, leaving behind a shallow layer of bacon drippings that will flavour the base of the soup.
Next comes building the flavour base. The chopped onion goes into the same pot, cooking gently in the bacon fat until it softens and turns translucent. Stirring occasionally prevents sticking and encourages even cooking. When the onion is fragrant and tender, the chopped garlic is added for a short, controlled cook—just enough time for its aroma to bloom without browning or becoming bitter.
Making the roux is the key to a velvety texture. The butter melts into the softened onion and garlic, and the flour is sprinkled evenly over the top. Stirring constantly for about a minute transforms everything into a thick, cohesive mixture. This brief cooking period removes the raw flour flavour but avoids browning, so the soup stays pale and creamy rather than taking on a toasted taste.
The potatoes join the party when the broth is added. As you gradually pour in the vegetable broth, you whisk or stir to smooth out any lumps and scrape up anything that’s clinging to the bottom of the pot. The chopped potatoes and a pinch of kosher salt and black pepper go in next. With the pot partially covered, the soup simmers at a gentle bubble, giving the potatoes time—around 15 to 20 minutes—to become very soft and easily pierced with a fork.
Mashing to your ideal texture comes once the potatoes are fully tender. A potato masher or fork is used directly in the pot, breaking the potatoes down in stages. For a hearty, rustic soup, only about two-thirds of the potatoes are mashed, leaving some chunks intact. If you prefer a smoother consistency, you can mash more thoroughly, but keeping some pieces gives a satisfying bite and keeps the soup from feeling like pure purée.
Enriching the soup happens as the dairy and cheese go in. The milk, salsa verde, Greek yogurt or sour cream, and shredded cheddar are stirred in over low to medium heat. The soup gently warms and thickens as the cheese melts and the dairy blends into the potato base. A slow heat at this stage keeps everything silky and prevents the dairy from splitting. If the soup feels too thick, a splash of extra broth restores it to a spoon-coating consistency.
Final seasoning and fresh herbs bring everything into balance. Once the soup is creamy and hot, the pot is taken off the heat and the chopped cilantro is stirred through. This protects its bright flavour and colour. A quick taste test lets you decide whether to add a pinch more salt or pepper, and whether another spoonful of salsa verde is needed to bump up the heat and tang.
Serving and garnishing is where the soup turns into a full “loaded baked potato” experience. Ladles of steaming soup are poured into bowls and topped generously with dollops of yogurt or sour cream, extra shredded cheddar, fresh cilantro, chopped green onions, and a big handful of those crispy bacon pieces. Each topping adds its own texture and flavour, turning a simple potato soup into a layered, comforting meal.
Recipe Tips
Choosing the right pot size so the soup simmers evenly without scorching on the bottom:
Use a large, heavy-bottomed Dutch oven or soup pot that gives the ingredients room to move and distributes heat evenly. This helps prevent the potatoes and dairy from catching on the bottom as the soup thickens.
Adjusting the thickness: when to mash more potatoes, when to add extra broth, and how to keep it creamy, not gluey:
time. Avoid overworking the potatoes with vigorous stirring or blending, which can make them gummy.
Controlling heat: using more or less salsa verde, and when to add chili flakes or hot sauce if you want extra spice:
Start with the amount of salsa verde in the recipe and adjust at the end. For mild palates, stay on the lower side and let people add heat at the table. For spice lovers, stir in more salsa verde, a pinch of chili flakes, or a dash of hot sauce directly into the pot.
Getting ultra-crispy bacon: cooking in a single layer, draining properly, and adding it at the end to keep it crunchy:
Don’t crowd the pan when cooking the bacon, and let it render slowly until deeply golden. Drain on paper towel and scatter over bowls just before serving so it stays crunchy, rather than going soft in the hot soup.
Swapping dairy: using sour cream vs. Greek yogurt, whole milk vs. lower fat, and how these choices change richness:
Greek yogurt tends to be tangier and slightly thicker than sour cream, while sour cream gives a more classic baked-potato flavour. Whole milk adds more body, but lower-fat milk can be used for a lighter soup—just expect a slightly thinner texture.
Preventing curdling: adding dairy off a gentle simmer and avoiding rapid boiling once the milk and yogurt go in:
Turn the heat down before stirring in the milk and yogurt, and keep the soup below a full boil. Gentle heat allows the dairy to blend smoothly, keeping the soup glossy and creamy.
What to serve With this recipe
This soup loves good bread alongside it. A crusty baguette, warm dinner rolls, or thick slices of garlic bread are perfect for dipping and soaking up every last bit of cheesy, spicy broth. The contrast between chewy bread and silky soup makes the meal feel extra satisfying.
Fresh sides keep the bowl from feeling too heavy. A simple green salad with a bright vinaigrette, a chopped cucumber-tomato salad, or a crunchy slaw provides welcome acidity and texture. These lighter accompaniments help balance the richness of the potatoes, bacon, and cheese.
An extra toppings bar is a fun way to let everyone customise their bowl. Set out more bacon, different cheeses like pepper jack or smoked cheddar, sliced jalapeños, crushed tortilla chips, and various hot sauces. This turns a simple pot of soup into a build-your-own experience, especially helpful when serving a crowd with different preferences.
Hearty companions make the meal feel like a full comfort-food spread. Grilled cheese sandwiches, quesadillas, or even a baked potato topped with a ladle of soup and extra toppings turn dinner into a feast. Pairing the soup with something crisp and toasted gives you a satisfying mix of textures.
For dessert, lighter options work best after a rich bowl of soup. A citrus fruit salad, a scoop of sorbet, or a small square of something sweet offers a refreshing finish without feeling over the top. These simple endings keep the meal enjoyable from the first spoonful to the last bite.
Frequently Asked Questions
Can this soup be made ahead of time, and how should it be stored and reheated?
Yes. Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over low to medium-low heat, stirring often and adding a splash of broth or milk if it has thickened in the fridge.
How to make the soup smoother—can it be blended, and if so, when and how?
For a smoother texture, blend part or all of the soup after the potatoes are fully tender and mashed. An immersion blender can be used directly in the pot, or transfer some of the soup to a blender and process until smooth, then stir it back in. Add the dairy after blending to keep the texture silky.
What are the best substitutions if salsa verde isn’t available?
If you can’t find salsa verde, you can use a mild green chili sauce, a mix of finely chopped green chilies and lime juice, or even a spoonful of regular salsa with a squeeze of lime. The flavour will be slightly different but will still provide heat and acidity.
Can the bacon be omitted or replaced for a vegetarian version, and what adds similar depth?
For a vegetarian version, simply skip the bacon and use olive oil or butter to sauté the onion and garlic. To add smoky depth, sprinkle in a little smoked paprika, use smoked cheese, or add a few drops of liquid smoke if you like.
How to adapt the recipe for gluten-free eaters when using regular vs. gluten-free flour?
The recipe already offers a gluten-free flour option. Use a 1:1 gluten-free all-purpose blend in place of regular flour to keep the texture similar. Ensure your broth and salsa are gluten-free as well by checking labels.
Does this soup freeze well, and what texture changes might happen after thawing?
Cream-based soups can separate slightly when frozen and reheated. If you choose to freeze it, cool completely, freeze in portions, and thaw overnight in the fridge before reheating gently. If the texture looks slightly grainy after reheating, whisk in a splash of milk or broth to help bring it back together.
Creative Variations
For an extra-spicy version, you can build more heat right into the pot. Add diced jalapeños or chipotle peppers along with the onions and garlic, or stir a dash of hot sauce directly into the soup as it simmers. This gives you deeper, layered spice rather than just heat from the toppings.
A veggie-loaded twist makes the soup feel more substantial and colourful. Stir in sweet corn, black beans, or roasted bell peppers toward the end of cooking so they warm through without losing texture. These additions lean into a subtle Tex-Mex direction and add pops of colour and extra nutrition.
Cheese variations are an easy way to shift the character of the soup. Pepper jack adds extra spice and a bit of stretch, smoked cheddar introduces a campfire-like smokiness, and a blend of cheeses can offer both creaminess and sharpness. Using different cheeses lets you fine-tune how bold or mellow you want your bowls to taste.
For a lighter spin, you can reduce the amount of bacon and cheddar and use more broth and a bit less dairy while still keeping the soup satisfying. Opting for lower-fat milk and more broth creates a slightly thinner, lighter base that still gets a boost from a small amount of cheese and yogurt or sour cream. The result feels comforting but not overly heavy.
This spicy baked potato soup brings together everything that’s comforting about a baked potato—creamy potato, smoky bacon, sharp cheddar, cool tangy toppings—and wraps it all into a single, warming bowl. It’s hearty, full of texture, and easy to adapt to your preferred spice level and richness. With simple steps and one pot, it fits seamlessly into busy weeknights while still being special enough for gatherings.
With its flexible toppings, adjustable heat, and endless variation options, this soup is ready to become a go-to in the cold-weather rotation. Whether you keep it classic or load it up with extra vegetables, heat, and cheese, it’s the kind of recipe that invites creativity and keeps everyone coming back for another scoop.
Ingredients
4 Russet potatoes, peeled and chopped
4 cups low sodium vegetable broth
6 slices thick-cut bacon, chopped
1 yellow onion, chopped
4 cloves garlic, chopped
2 tablespoons salted butter
1/4 cup all-purpose or gluten-free flour
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
Kosher salt and black pepper, to taste
Instructions
Add the chopped bacon to a large Dutch oven and set it over medium heat. Cook for about 5 minutes, or until the bacon turns crisp and golden and has rendered a good amount of fat. Using a slotted spoon, transfer the bacon pieces to a plate lined with paper towel and set aside. If there is a lot of bacon grease in the pot, carefully pour off any excess, leaving about 1 tablespoon in the pan to flavour the base of the soup.
Into the same pot, add the chopped onion. Sauté over medium heat for around 5 minutes, stirring occasionally, until the onion softens and becomes fragrant and slightly translucent. Stir in the chopped garlic and cook for another 30 seconds to 1 minute, just until the garlic smells aromatic but has not browned.
Add the salted butter to the pot. Once melted, sprinkle the flour evenly over the onions and garlic. Stir continuously for about 1 minute to form a roux; the mixture will look thick and slightly paste-like. This step helps to thicken the soup later.
Gradually pour in the vegetable broth, stirring well as you go to smooth out any lumps and loosen anything stuck to the bottom of the pot. Add the chopped potatoes and a pinch of kosher salt and black pepper. Partially cover the pot with a lid and bring the soup to a gentle simmer over medium heat. Cook for 15–20 minutes, or until the potatoes are very soft and easily pierced with a fork.
Once the potatoes are tender, use a potato masher or fork to mash them directly in the pot. Mash more or less depending on your preferred texture—leaving about one-third of the potatoes in chunks will give the soup a hearty, rustic feel.
Stir in the milk, salsa verde, Greek yogurt or sour cream, and shredded cheddar cheese. Continue to cook over low to medium heat for another 5–10 minutes, stirring now and then, until the cheese has fully melted and the soup is smooth and creamy. If the soup seems thicker than you’d like, add a splash of extra broth to thin it to your desired consistency.
Remove the pot from the heat and stir through the chopped fresh cilantro. Taste and adjust the seasoning with additional salt and pepper if needed.
Ladle the hot soup into bowls. Garnish generously with extra yogurt or sour cream, more shredded cheddar, fresh cilantro, chopped green onions, and plenty of the crispy bacon pieces. Serve immediately and enjoy each spicy, smoky, and comforting spoonful.
Spicy Baked Potato Soup Recipe
Ingredients
- 4 Russet potatoes peeled and chopped
- 4 cups low sodium vegetable broth
- 6 slices thick-cut bacon chopped
- 1 yellow onion chopped
- 4 cloves garlic chopped
- 2 tablespoons salted butter
- 1/4 cup all-purpose or gluten-free flour
- 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
- Kosher salt and black pepper to taste
Instructions
- Add the chopped bacon to a large Dutch oven and set it over medium heat. Cook for about 5 minutes, or until the bacon turns crisp and golden and has rendered a good amount of fat. Using a slotted spoon, transfer the bacon pieces to a plate lined with paper towel and set aside. If there is a lot of bacon grease in the pot, carefully pour off any excess, leaving about 1 tablespoon in the pan to flavour the base of the soup.
- Into the same pot, add the chopped onion. Sauté over medium heat for around 5 minutes, stirring occasionally, until the onion softens and becomes fragrant and slightly translucent. Stir in the chopped garlic and cook for another 30 seconds to 1 minute, just until the garlic smells aromatic but has not browned.
- Add the salted butter to the pot. Once melted, sprinkle the flour evenly over the onions and garlic. Stir continuously for about 1 minute to form a roux; the mixture will look thick and slightly paste-like. This step helps to thicken the soup later.
- Gradually pour in the vegetable broth, stirring well as you go to smooth out any lumps and loosen anything stuck to the bottom of the pot. Add the chopped potatoes and a pinch of kosher salt and black pepper. Partially cover the pot with a lid and bring the soup to a gentle simmer over medium heat. Cook for 15–20 minutes, or until the potatoes are very soft and easily pierced with a fork.
- Once the potatoes are tender, use a potato masher or fork to mash them directly in the pot. Mash more or less depending on your preferred texture—leaving about one-third of the potatoes in chunks will give the soup a hearty, rustic feel.
- Stir in the milk, salsa verde, Greek yogurt or sour cream, and shredded cheddar cheese. Continue to cook over low to medium heat for another 5–10 minutes, stirring now and then, until the cheese has fully melted and the soup is smooth and creamy. If the soup seems thicker than you’d like, add a splash of extra broth to thin it to your desired consistency.
- Remove the pot from the heat and stir through the chopped fresh cilantro. Taste and adjust the seasoning with additional salt and pepper if needed.
- Ladle the hot soup into bowls. Garnish generously with extra yogurt or sour cream, more shredded cheddar, fresh cilantro, chopped green onions, and plenty of the crispy bacon pieces. Serve immediately and enjoy each spicy, smoky, and comforting spoonful.