Spicy Potato Soup Fall Dinner Recipe
A bold, spicy twist on the classic potato soup that delivers both comfort and heat in every spoonful.
Ingredients
- 6 medium-sized potatoes peeled and diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 can 14 oz diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 cup milk or cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, cooking until softened (about 3 minutes).
- Add diced potatoes, broth, diced tomatoes with chilies, and spices. Bring to a boil.
- Lower the heat and simmer until potatoes are tender (about 25 minutes).
- Mash the potatoes slightly for texture. Stir in milk or cream, then cheese.
- Simmer for another 5-10 minutes, until creamy and hot.
- Adjust seasoning with salt, pepper, and more cayenne for heat.
- Serve with extra cheese and a sprinkle of chili powder for extra spice.
Notes
Nutritional Information (Per Serving)
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Vitamin A: 12%
- Vitamin C: 25%
- Calcium: 10%
- Iron: 15%
- Potassium: 20%
Additional Notes/Tips
- For an even spicier version, add more cayenne or fresh jalapeños.
- Leftovers keep well in the fridge for up to 3 days, making it a great meal prep option.
- Top with fresh cilantro and sour cream to cool things down if needed.
- Feel free to add some crispy bacon bits for added crunch.