Ultimate Spicy Spud Soup Recipes

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BEST EVER POTATO SOUP



Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

ULTIMATE SPICY SPUD SOUP



Ultimate Spicy Spud Soup image

In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink. Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover.

Provided by GloriousSoupRecipes.com

Number Of Ingredients 10

2 cloves garlic, peeled
1/2 red onion
1 pound ground Italian sausage
10 large russet potatoes, peeled and cubed
seasoning salt to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon cayenne pepper, or to taste
1 (12 fluid ounce) can evaporated milk
1/4 cup butter
1 teaspoon dried parsley

Steps:

  • In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink. Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to a boil over medium-high heat and cook until potatoes are tender. when potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.

SPICY STEAK HOUSE SOUP



Spicy Steak House Soup image

Think "steak dinner in a bowl," suggests Lisa Renshaw from Kansas City, Missouri. Her rich, hefty soup makes great cold-weather fare and packs a chili-powder nip of its own!

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 11

1/4 pound beef tenderloin, cut into 1/4-inch pieces
1/4 cup chopped onion
1/4 teaspoon salt
2 teaspoons olive oil
1-1/2 cups cubed peeled Yukon Gold potatoes
1 cup reduced-sodium beef broth
1/4 cup steak sauce
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 tablespoons minced fresh parsley

Steps:

  • In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink. Stir in the potatoes, broth, steak sauce, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until potatoes are tender. Garnish with parsley.

Nutrition Facts : Calories 281 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 1120mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

SPICY POTATO SOUP



Spicy Potato Soup image

My sister-in-law passed this kid-friendly recipe to me. Since she prefers her foods much spicier that we do, I cut back on the heat by reducing the amount of hot pepper sauce. Feel free to increase it or add your favorite herbs if you want more kick.- Audrey Wall, Industry, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

1 pound ground beef
4 cups cubed peeled potatoes (1/2-in. cubes)
1 small onion, chopped
3 cans (8 ounces each) tomato sauce
4 cups water
2 teaspoons salt
1-1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce

Steps:

  • In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

Nutrition Facts : Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 764mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

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