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    You are in: Home / Recipes / Spicy Hot Potato Soup Recipe
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    Spicy Hot Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Chef #208121's Note:

    by Cabot Creamery® on behalf of 3-A-Day™ of Dairy. Made a defatted version for supper tonight. Wonderful flavor. Feel free to modify as you like also.

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    Units: US | Metric


    1. 1
      Cook bacon until crisp. Remove bacon from pan leaving 1 tablespoon drippings in pan. Crumble bacon, set aside.
    2. 2
      Add carrots and next 5 ingredients to drippings. Sauté until golden brown. Stir in broth and add potato and salt. Bring to a boil. Cover, reduce heat and simmer 25 minutes or until potato is tender.
    3. 3
      Combine flour and milk in a small bowl stirring with a whisk. Add to pan slowly. Cook over medium heat until thick, about 12-15 minutes. Remove from heat. Add cheddar and Jalapeño Cheddar cheese, stirring until melted.
    4. 4
      Serve in bowls topped with green onions and crumbled bacon.
    5. 5
    6. 6
      Use a Vegetarian Cheddar in place of the cheeses. Also add a small dash of Braggs or liquid smoke to the potato soup.
    7. 7
      Used half chicken and half veggie broth. Didn't need the flour because I pureed the potato mix in the pot with my Phillips. And used fat free everything.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on December 06, 2013


      We loved this soup! It was kickin' hot, we like hot, but I may cut back a bit on the jalapeno next time. This one seemed exceptionally hot. I used the liquid smoke option, added a 1/4 t. and did make a couple changes. I used evaporated milk instead of milk and flour, pureed the soup a bit and completely forgot to add the cheese, ooops, and it was still delicious. I went back and added some cheese on top of my second serving and it really tamed the heat, but I sure like the idea of shaving those calories, so I think I would only do half the cheese called for the next time I make this. Thanks so much for sharing this keeper recipe!

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    • on November 23, 2013


      I found this online, and I loved it. I must confess to using half and half instead of skim milk. Nice and spicy, just the way I like it. Thanks for posting this great recipe!

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    • on January 22, 2007


      Delicious! I went the full fat route/skipped the milk. I did not think that it was needed. The soup tasted so rich even before I added the crumbled bacon and cheese. I cooked/bacon ahead and sauteed the veggies including the scallions in olive oil/butter til brown then added flour,broth and proceeded with the recipe. I used a dried poblano as fresh was not on hand. Thanks for posting the recipe here. Not expensive to make, yields tons. Thanks for posting this.

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    Nutritional Facts for Spicy Hot Potato Soup

    Serving Size: 1 (294 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 176.8
    Calories from Fat 40
    Total Fat 4.4 g
    Saturated Fat 2.0 g
    Cholesterol 10.2 mg
    Sodium 610.3 mg
    Total Carbohydrate 27.5 g
    Dietary Fiber 2.5 g
    Sugars 3.0 g
    Protein 7.5 g

    The following items or measurements are not included:

    jalapeno cheddar cheese

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