Spicy Potato Soup with Vegetables – Easy & Flavorful

Enjoy a comforting bowl of spicy potato soup with vegetables, packed with flavor and nutrients. Try this easy recipe for a warm, satisfying meal.

Why You’ll Love It

This spicy potato soup with vegetables is a warm, hearty dish that balances creamy potatoes with a kick of heat. It’s perfect for chilly evenings or when you need a comforting meal that’s both nutritious and satisfying. The medley of fresh vegetables adds layers of texture and flavor, making it more than just a simple soup.

Ingredients

• 4 large potatoes, peeled and diced (Yukon Gold or Russet work well)
• 2 tablespoons olive oil (or avocado oil for a neutral taste)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced (substitute with parsnips if preferred)
• 2 celery stalks, diced
• 1 bell pepper, chopped (any color)
• 1-2 jalapeño peppers, seeded and chopped (adjust for heat level)
• 4 cups vegetable broth (low sodium recommended)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for extra spice)
• Salt and black pepper to taste
• 1/2 cup corn kernels (optional for sweetness)
• 1/2 cup chopped tomatoes (fresh or canned)
• 1/4 cup fresh cilantro, chopped (optional garnish)
• 1/2 cup cream or coconut milk (optional for creaminess)

Step-by-Step Instructions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the chopped onion, garlic, carrots, celery, bell pepper, and jalapeños. Sauté until they soften, about 5 to 7 minutes.
3. Add potatoes, corn, chopped tomatoes, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine.
4. Pour in the vegetable broth and bring to a boil.
5. Lower heat and simmer the soup for about 30 minutes, or until potatoes are tender.
6. Partially puree the soup using an immersion blender to create a creamy texture with some chunks remaining. If you don’t have an immersion blender, blend half the soup in batches and return it to the pot.
7. Stir in cream or coconut milk if desired, and adjust seasoning as needed.
8. Heat through for an additional 5 minutes, then serve hot garnished with fresh cilantro if you like.

Expert Tips

If the soup is too thick, add more broth or water to reach your desired consistency. For a milder version, reduce or omit the jalapeños and cayenne. To save time, prep vegetables ahead of time. Leftovers taste even better the next day!

Storage

Store the spicy potato soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave, adding broth or water if it thickens.

Variations

Make this soup vegan by using coconut milk and skipping the cream. For gluten-free, ensure your broth is certified gluten-free. To reduce heat, omit cayenne and jalapeños or substitute with milder peppers. Add protein by stirring in cooked shredded chicken or beans.

FAQ

• Can I make spicy potato soup in a slow cooker?
  Yes, sauté the vegetables first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or until potatoes are tender.
• What potatoes are best for potato soup?
  Yukon Gold or Russet potatoes work well because they break down nicely for a creamy texture but still hold some shape.
• Is spicy potato soup healthy?
  This soup is packed with vegetables and uses moderate oil and spices, making it a nutritious, comforting meal option.
• Can I freeze leftover spicy potato soup?
  Yes, this soup freezes well. Use freezer-safe containers and thaw overnight before reheating.
• How spicy is this potato soup?
  The spice level can easily be adjusted by varying the amount of jalapeños and cayenne pepper to suit your taste.

We’d love to hear how your spicy potato soup turns out! Leave a comment, rate the recipe, and share it with friends who enjoy comforting and flavorful meals. For more cozy recipes, check out Easy Weeknight Dinners and Vegetarian Soups.