Why You’ll Love This Recipe

• Hearty and Filling – A satisfying meal that’s perfect for lunch or dinner.
• Mildly Spicy – Salsa verde adds a subtle kick without overwhelming the dish.
• Easy to Make – Simple ingredients come together in one pot for a fuss-free recipe.
• Customizable – Adjust the spice level, add your favorite toppings, or tweak ingredients to suit your preferences.

Ingredients

• 1 pound ground beef
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• Kosher salt and black pepper
• 2 tablespoons salted butter
• 1/4 cup all-purpose or gluten-free flour
• 4 cups low-sodium vegetable broth
• 4 Russet potatoes, peeled and chopped
• 2 cups milk
• 1/3 cup salsa verde
• 1/3 cup plain Greek yogurt or sour cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup fresh cilantro, chopped
• Chopped green onions, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the Beef: In a large pot over medium heat, cook the ground beef until browned and fully cooked. Remove from the pot and set aside, leaving any rendered fat in the pot.
2. Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the chopped garlic and cook for another minute.
3. Make the Roux: Add the butter to the pot. Once melted, sprinkle in the flour, stirring constantly. Cook for about 2 minutes to eliminate the raw flour taste.
4. Add Broth and Potatoes: Gradually whisk in the vegetable broth until smooth. Add the chopped potatoes and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, about 15-20 minutes.
5. Mash Potatoes: Using a potato masher, gently mash some of the potatoes in the pot to thicken the soup, leaving some chunks for texture.
6. Incorporate Dairy and Salsa Verde: Stir in the milk, salsa verde, Greek yogurt (or sour cream), and shredded cheddar cheese. Cook until the cheese is melted and the soup is creamy, about 5-10 minutes. Season with salt and black pepper to taste.
7. Serve: Ladle the soup into bowls and top with the reserved cooked beef, chopped cilantro, and green onions. Enjoy!

Servings and Timing

• Servings: About 6 servings
• Preparation Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Cheese Variations – Try Gruyère, smoked cheddar, or Monterey Jack for different flavors.
• Additional Vegetables – Add corn, bell peppers, or spinach for extra nutrition.
• Spice Adjustments – Increase the amount of salsa verde or add diced jalapeños for extra heat.
• Creamier Texture – Use heavy cream instead of milk for a richer soup.

Storage/Reheating

• Storage: Allow the soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Reheating: Reheat on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of milk or broth.
• Freezing: This soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

What type of potatoes are best for this soup?

Russet potatoes work best due to their high starch content, which helps thicken the soup. Yukon Gold potatoes can also be used for a creamier texture.

Can I make this soup ahead of time?

Yes, this soup stores well and can be made in advance. Reheat gently on the stovetop before serving.

Is there a substitute for salsa verde?

If you don’t have salsa verde, you can use a mild green enchilada sauce or pureed roasted green chilies with a splash of lime juice.

How can I make this soup gluten-free?

Use a gluten-free all-purpose flour blend instead of regular flour. Also, check that your broth and salsa verde are gluten-free.

Can I use a different type of milk?

Yes, you can use whole milk, half-and-half, or even a plant-based milk alternative like oat or almond milk.

What toppings go well with this soup?

Green onions, extra shredded cheese, avocado, or a dollop of sour cream make great toppings.

How can I thicken the soup more?

Mashing more potatoes or adding a little cornstarch slurry can help thicken the soup.

Can I make this in a slow cooker?

Yes! Brown the beef first, then add all ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the dairy ingredients at the end.

Can I make this soup dairy-free?

Yes, use dairy-free butter, plant-based milk, and dairy-free cheese alternatives.

What should I serve with this soup?

Serve it with crusty bread, a side salad, or a grilled cheese sandwich for a complete meal.

Conclusion

This Easy Spicy Baked Potato Soup is a comforting, flavorful dish that’s perfect for any occasion. Whether you enjoy it as a cozy dinner or meal prep for the week, this creamy soup is sure to be a hit. Try it today and customize it with your favorite toppings!

Easy Spicy Baked Potato Soup

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• Author: Isabella
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

This Easy Spicy Baked Potato Soup is a hearty, creamy dish that captures the flavors of a loaded baked potato with a kick of spice. Made with tender Russet potatoes, salsa verde, sharp cheddar cheese, and savory ground beef, this comforting soup is perfect for cozy nights. Ready in just 45 minutes, it’s easy to make, customizable, and great for meal prep!

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Ingredients

• 1 pound ground beef
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• Kosher salt and black pepper, to taste
• 2 tablespoons salted butter
• 1/4 cup all-purpose or gluten-free flour
• 4 cups low-sodium vegetable broth
• 4 Russet potatoes, peeled and chopped
• 2 cups milk
• 1/3 cup salsa verde
• 1/3 cup plain Greek yogurt or sour cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup fresh cilantro, chopped
• Chopped green onions, for serving

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Instructions

1. Brown the Beef – In a large pot over medium heat, cook the ground beef until browned. Remove and set aside, leaving the fat in the pot.
2. Sauté Aromatics – Add the chopped onion and cook for about 5 minutes until softened. Stir in the chopped garlic and cook for another minute.
3. Make the Roux – Melt butter in the pot, then sprinkle in the flour while stirring constantly. Cook for 2 minutes.
4. Add Broth & Potatoes – Gradually whisk in the vegetable broth until smooth. Add chopped potatoes, bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.
5. Mash for Texture – Lightly mash some of the potatoes in the pot to thicken the soup while keeping some chunks.
6. Incorporate Dairy & Salsa Verde – Stir in milk, salsa verde, Greek yogurt (or sour cream), and shredded cheddar. Cook until creamy and fully combined. Season with salt and pepper.
7. Serve & Garnish – Ladle into bowls and top with cooked beef, cilantro, and green onions. Enjoy!

Notes

• Spice Level: Adjust the salsa verde or add jalapeños for more heat.
• Cheese Variations: Try smoked cheddar, Monterey Jack, or Gruyère.
• Thicker Soup: Mash more potatoes or use a cornstarch slurry.
• Slow Cooker Version: Brown the beef first, then add all ingredients (except dairy) to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding dairy at the end.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American