I have to share my excitement about this Easy Spicy Baked Potato Soup I cooked last night. Honestly, it was like a warm hug on a chilly night. This soup has everything you want in comfort food—creaminess, a kick of spice, and hearty flavors.

The cheddar and bacon give it richness, while the salsa verde adds a zingy surprise. Make it for dinner, serve it at a cozy gathering, or meal-prep it for the week. No matter how you enjoy it, one thing’s for sure—I’m confident you’ll love every spoonful!

Gather Your Ingredients First

Start with the freshest ingredients for the best flavor. Trust me, each one plays a role in the magic of this soup.

6 slices thick-cut bacon: Adds a smoky richness you don’t want to skip.
1 medium yellow onion, diced: Sweet and softens perfectly for the base flavor.
3 cloves garlic, minced: Infuses the soup with a bold, aromatic kick.
3 tablespoons salted butter: Essential for creating a rich roux.
3 tablespoons all-purpose or gluten-free flour: Helps thicken the soup beautifully.
4 cups low-sodium vegetable broth: Provides a savory foundation for the flavors to meld.
4 large russet potatoes, peeled and diced: Starchy and perfect for creamy soups.
2 cups whole milk: Makes the soup silky and indulgent.
1 cup salsa verde: Adds a subtle heat and tangy twist you’ll adore.
½ cup plain Greek yogurt or sour cream: Balances the spice with creamy tanginess.
1 cup shredded sharp cheddar cheese: Melts into a rich, cheesy goodness.
Fresh cilantro, for garnish: Vibrant and fresh for that final touch.
Green onions, sliced, for garnish: A bit of color and crunch to brighten things up.

Note: This recipe makes about 6 servings, perfect for sharing or saving leftovers.

Variations You’ll Love

Feel free to customize this soup to suit your dietary needs or preferences. Here are a few options to try!

Dairy-Free Version: Swap butter for vegan butter, milk for almond milk, and use plant-based cheese.
Extra Protein: Add shredded chicken or black beans for a heartier meal.
Boost the Heat: Opt for a spicier salsa or sprinkle in some crushed red pepper flakes.
Low-Calorie Option: Replace sour cream with non-fat Greek yogurt and use reduced-fat cheese.

Cooking Time

You’ll need less than an hour to whip up this comforting dish. Here’s the breakdown!

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You’ll Need

Having these tools on hand makes cooking smooth and stress-free.

Large Pot/Dutch Oven: To cook everything in one single pot.
Potato Masher: For easy mashing directly in the pot.
Wooden Spoon: To mix evenly and prevent sticking.
Measuring Cups and Spoons: For accurate ingredient measurements.

How to Make Easy Spicy Baked Potato Soup?

Creating this soup is wonderfully simple. Follow these steps to enjoy a bowl of deliciousness!

Cook the Bacon

Start by heating your large pot over medium heat. Chop the bacon into small pieces and cook until crispy. The rendered fat is a flavor goldmine, so don’t toss it! Scoop the bacon out and set it aside, leaving about a tablespoon of grease in the pot.

Sauté the Aromatics

Next, toss diced onion into the pot and cook for about five minutes until soft. Then, add the minced garlic and stir for another minute. This will fill your kitchen with the irresistible smell of buttery, garlicky goodness.

Build Your Creamy Base

Melt the butter in the pot, then whisk in the flour to create a roux. This step is key for a smooth and creamy soup, so take your time whisking. Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Add the diced potatoes, then cover the pot partially and simmer for 15–20 minutes until they are tender.

Mash, Mix, and Melt

Use a potato masher to gently mash some potatoes in the pot. Leave some chunks for a great texture contrast. Stir in the milk, salsa verde, yogurt, and shredded cheese. Keep cooking on low heat until everything is velvety and perfectly combined.

Garnish and Serve

Now comes the fun part! Ladle the soup into bowls, then garnish with crispy bacon bits, fresh cilantro, green onions, and a dollop of sour cream. Sprinkle a few tortilla chips or extra cheese on top for good measure!

Pro Tips for Better Results

Make this soup even better with these simple tips from my experience!

Go for Russet Potatoes: They break down beautifully for a creamy texture.
Don’t Rush the Roux: Take your time whisking butter and flour to prevent lumps.
Control the Spice: Adjust the amount of salsa verde to fit your heat tolerance.
Re-whisk Before Reheating: Soups with dairy can separate when reheated, but a quick whisk brings it back to life.

Serving Ideas for a Memorable Meal

Presentation can elevate your dish! Serve this soup in deep bowls topped with fresh herbs for brightness. Pair it with crusty bread or warm beer bread for dipping. Keep extra toppings like shredded cheese, yogurt, or tortilla chips on the side so everyone can customize their bowl.

Nutritional Information

Here’s a quick bite of the nutrition per serving of this soup.

Calories: 471
Protein: 18g
Carbohydrates: 35g
Fat: 28g

Make Ahead and Storage Tips

This recipe is excellent for meal prep, and the flavors deepen over time!

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Cool the soup completely before freezing it in a freezer-safe container. It freezes well for up to three months.
Reheating: Thaw overnight in the fridge if frozen, and warm gently on the stove with a splash of broth.

Why You’ll Keep Coming Back to This Recipe?

This spicy baked potato soup is so much more than comfort food. Here’s why it’ll become a favorite!

Easy and Convenient: Cooked in one pot, it saves you time and cleanup.
Loaded with Flavor: A mix of cheddar, bacon, and salsa verde gives it a spicy-salty depth.
Customizable: Simple swaps make it friendly for nearly any diet.
Perfect for Everyone: Enjoy it plain or loaded with toppings, tailored to everyone’s taste.

Get ready to serve the coziest, most satisfying bowl of soup that will have everyone coming back for seconds! Happy cooking!