Andy's Spicy Potato Soup

"This is my own variation on the classic Spicy Potato Soup."
 
Download
photo by Chef Chino photo by Chef Chino
photo by Chef Chino
photo by CarrieQuiteContrary photo by CarrieQuiteContrary
photo by truebrit photo by truebrit
Ready In:
1hr 45mins
Ingredients:
9
Yields:
12 cups
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Brown beef and onion well, drain off excess grease.
  • Add remaining ingredients.
  • Bring to a boil, then simmer for about 1 hour or until potatoes are cooked.
  • NOTE: Freezes well.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Man! This was good. I made it in the CROCKPOT. And it was perfect after about 6 hours on High. DH ate 3 bowls full -- and so did I! The only other change was that I also added a can of green chilis.
     
  2. I have no idea how this has such good ratings. Made as is except I added some beef bullion per other reviews - it wasn't that great at all. The beef bullion helped and if it wasn't for the shredded cheese we added, I would not have finished it.
     
  3. This was a good recipe to make on a cold night. We made it exactly as written, except that we substituted Sriracha sauce for Tobasco. The amount of soup this recipe made was awesome- we froze the leftovers so we'll have a quick dinner some other night. I did find the base of the soup a bit watery, so I think we'll add a little less water next time. Additionally, we will add a little more hot sauce next time b/c it wasn't quite spicy enough for us (we like a good bit of spice) even though we used a spicer sauce. Thanks for sharing, we'll definitely make this again.
     
  4. really good. i didn't have hot pepper sauce, so i added ground red pepper and red pepper flakes. next time, i'll use only one or the other, not both or just less in general. i made it waayyy to spicy, but underneath the spice, it was amazing. I used frozen peas and corn and added garlic powder. I will definitely make this again, probably the next timee it snows.
     
  5. I did this in the crockpot as well. Easy and turned out great. I would say that for my tastes there was too much potato (although I feel like a jerk for saying that when it is called potato soup!). I wonder if someone can think of something else we could add instead of about 1/2 the potato? I also wouldn't say that this is very spicy at all. If you really like it spicy you have to kick it up a lot! THis is a great start to a wonderful recipe. Thanks so much Andy WOld!
     
Advertisement

Tweaks

  1. Loved this recipe! The soup is hearty and filling and the recipe is as easy as throwing items in a pot. I substituted tomato sauce for a 26-oz can of italian sausage style spaghetti sauce and added a bay leaf to the pot while simmering. I'll be keeping this recipe nearby for those cold midwest winter days! A perfect way to warm up. Thanks for sharing.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes