Easy Spicy Baked Potato Soup
A comforting soup that combines the flavors of loaded baked potatoes with a spicy, creamy base. Ready in under an hour, it's perfect for weeknight dinners or impressing friends.
Ingredients
For the Soup Base
- 3 large Russet potatoes About 2.5–3 lbs
- 2 tbsp Olive oil Helps crisp the skins
- 4–6 slices Thick-cut bacon Optional, can substitute with smoked paprika
- 3 tbsp Unsalted butter For a rich base
- 1 medium Yellow onion, diced Adds sweet depth
- 4 cloves Garlic, minced For flavor
- 3 tbsp All-purpose flour Light roux to thicken
- 5 cups Chicken or vegetable stock Choose low-sodium
- 1 cup Whole milk
- 1/2 cup Heavy cream Can substitute with half-and-half
- 1–2 peppers Chipotle in adobo, minced Plus 1 tsp adobo sauce for smokiness
- 1/4–1/2 tsp Ground cayenne Adjust for heat tolerance
- 1 tsp Smoked paprika For the baked vibe
- 1/2 tsp Ground black pepper
- to taste Kosher salt For seasoning
- 1.5 cups Sharp cheddar cheese, freshly shredded For a smoother melt
- 1/2 cup Sour cream Can substitute with Greek yogurt
- 4 Scallions, thinly sliced For freshness
- 1 Lime, cut into wedges For serving
Optional Toppings
- Crispy bacon bits
- Extra cheddar
- Crushed tortilla chips
- Hot sauce
- Chives
Instructions
Preparation
- Preheat oven to 425°F (220°C). Scrub russet potatoes, prick a few times with a fork, rub with 1 tablespoon olive oil, and sprinkle with salt.
- Place potatoes directly on the oven rack or on a sheet pan. Bake for 55-65 minutes until skins are crisp and a knife slides in easily.
Crisp the Bacon (Optional)
- While potatoes bake, cook bacon in a Dutch oven over medium heat until golden and crisp, approximately 6-8 minutes.
- Transfer bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of bacon fat (or use olive oil if skipping bacon).
Make the Soup Base
- Add the butter to the pot with bacon fat. When melted, add diced onion with a pinch of salt. Cook for 5-7 minutes until soft and translucent.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in flour and stir for 1 minute to cook off the raw taste. It should look like damp sand.
- Slowly whisk in stock until smooth, scraping up any bits. Bring to a gentle simmer; it will thicken slightly.
- Stir in chipotle, adobo sauce, smoked paprika, cayenne, and black pepper. Simmer for 5 minutes to marry flavors.
Combine Potatoes
- When potatoes are cool enough to handle, split them and scoop fluffy centers into a bowl. Roughly mash with a fork. Chop crispy skins into small pieces and add to the bowl.
- Thicken the soup by adding the mashed potatoes to the pot and whisking to incorporate.
- Stir in chopped skins and simmer on low for 8-10 minutes, stirring often to prevent sticking.
Finish the Soup
- Reduce heat to low and stir in milk and cream. Don't let it boil—gently heat until steamy.
- Off the heat, add 1 cup of cheddar by handfuls, stirring until smooth. Reserve the remaining 1/2 cup for topping.
- Taste and adjust seasoning with salt and additional cayenne or adobo for extra kick. A tiny splash of lime juice brightens everything.
Serve
- Ladle soup into bowls and top with sour cream, scallions, remaining cheddar, bacon bits, and tortilla chip crumbles. Serve with a lime wedge.
Notes
Cool completely, then store soup in an airtight container up to 4 days in the fridge. For freezing, do so before adding cheese and sour cream, and reheat gently.