Zesty Baked Potato Soup Recipe

There’s something incredibly comforting about diving into a bowl of this spicy baked potato soup, especially on a chilly evening. The blend of creamy textures, with hints of smoky paprika and a touch of cayenne, complemented by the savory crunch of bacon and the sharpness of cheddar, makes it an absolute delight that I love to savor slowly.

A bowl of Zesty Baked Potato Soup is very comforting. It brings together not only the warmth associated with such an accessible ingredient, the potato, but also the melding of russet potatoes and—that most comforting food group of all:—dairy.

Milk and a cup of heavy cream provide the richness that one usually looks for in a soupy meal. The flavor seems to expand and envelop the head, kind of like too-tight earphones.

But not quite. You get the idea.

Smoky paprika, crumbled bacon, and a little cayenne pepper make it deliciously savory. And the real kicker?

The garlic and onion that take this soup into haute territory.

Zesty Baked Potato Soup Recipe Ingredients

• Russet Potatoes: Rich in carbohydrates and dietary fiber, providing a creamy texture.
• Onion: Adds a fundamental savory base and natural sweetness.
• Garlic: Enhances flavor with a robust, aromatic kick.
• Chicken Broth: Provides a flavorful, savory liquid base with depth and richness.
• Cheddar Cheese: Contributes creaminess and a sharp, tangy flavor.
• Bacon: Adds protein, crispy texture, and smoky richness.
• Smoked Paprika: Infuses a smoky, spicy undertone enhancing depth.
• Chives: Offers a fresh, mild onion flavor and vibrant color.

Zesty Baked Potato Soup Recipe Ingredient Quantities

• 6 large russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups milk
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 6 slices bacon, cooked and crumbled
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Chopped chives for garnish

How to Make this Zesty Baked Potato Soup Recipe

1. In a large saucepan over medium heat, melt the butter. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

2. Dust the flour onto the onions and garlic and stir constantly for 2 minutes to make a roux.

3. Slowly beat in the chicken broth, making sure there are no lumps. Bring to a simmer.

4. Mix the cubed potatoes with the beef and onion. Stir in the soup, then the milk, after the soup, in the pot. Put the lid on the pot and cook on a low heat on the stovetop for about 10 hours, or until very thick. The original recipe said this would serve four, but it makes at least five times that amount.

5. Add the milk, heavy cream, smoked paprika, cayenne pepper, salt, and black pepper to the mix. Allow it to simmer for an additional 10 minutes.

6. Use a potato masher or immersion blender to do a rough mashing of the potatoes in the pot. Leave some chunks for texture.

7. Lower the heat to the lowest setting and add in the shredded cheddar cheese. Stir until the cheese is melted and fully combined.

8. Stir in the sour cream and half the crumbled bacon, mixing well to combine.

9. Adjust sauce flavoring with extra salt and black pepper if necessary. Heat sauce through for an extra 5 minutes.

10. Serve hot, sprinkled with the leftover crumbled bacon and the minced chives. Enjoy your spicy baked potato soup!

Zesty Baked Potato Soup Recipe Equipment Needed

1. Large saucepan
2. Wooden spoon or spatula
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Potato peeler
8. Whisk
9. Lid for saucepan
10. Potato masher or immersion blender
11. Ladle or serving spoon

FAQ

• Q: Can I use a different type of potato?Yukon Gold potatoes can indeed be utilized if a creamier consistency is desired.
• Q: Is there a substitute for heavy cream?A: An extra cup of milk along with 2 tablespoons of melted butter makes a good substitute.
• Q: Can this recipe be made vegetarian?A: Yes, substitute vegetable broth for chicken broth and omit the bacon.
• Q: How can I make this soup spicier?A: For additional heat, add extra cayenne pepper or a chopped jalapeño.
• Q: Can I freeze this soup?A: It’s not recommended, as potatoes can become grainy when thawing and reheating.
• Q: How long will leftovers last in the fridge?A: Keep uneaten food in a sealed container for no more than 3 days in the cold part of the kitchen.

Zesty Baked Potato Soup Recipe Substitutions and Variations

You can use Yukon Gold potatoes, instead of russet potatoes, for a creamier texture.
If you don’t have chicken broth, use vegetable broth, a good substitute for a vegetarian option.
Utilize half-and-half in place of heavy cream for a more healthful version.
Substitute Greek yogurt for sour cream in a recipe for a flavor that is tangy, and for an ingredient that has more protein.
Consider turkey bacon or a bacon substitute made from vegetarian ingredients for a lighter or vegetarian option.

Pro Tips

1. Control the Heat: When making the roux, ensure you maintain medium or medium-low heat to avoid burning the flour. A roux should be lightly golden to ensure it thickens your soup without imparting a raw flour taste.