SPICY POTATO SOUP RECIPES

SPICY POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Spicy Potato Soup Recipe: How to Make It - Taste of Home image

My sister-in-law passed this kid-friendly recipe to me. Since she prefers her foods much spicier that we do, I cut back on the heat by reducing the amount of hot pepper sauce. Feel free to increase it or add your favorite herbs if you want more kick.— Audrey Wall, Industry, Pennsylvania

Provided by Taste of Home

Categories Dinner Lunch

Total Time 01 hours 30 minutes

Prep Time 20 minutes

Cook Time 01 hours 10 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 8

Ingredients

1 pound ground beef
4 cups cubed peeled potatoes (1/2-in. cubes)
1 small onion, chopped
3 cans (8 ounces each) tomato sauce
4 cups water
2 teaspoons salt
1-1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce

Steps:

In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

Nutrition Facts : Calories 159 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 764mg sodium, CarbohydrateContent 16g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

SPICY CARROT AND POTATO SOUP | BBC GOOD FOOD

Spicy carrot and potato soup | BBC Good Food image

A really simple, medium sweet spiced soup. This soup uses spices from the storecupboard. Excellent for a starter as can be made in advance and also freezes well.

Provided by west1871

Total Time 45 minutes

Yield Serves 6

Ingredients

Steps:

Heat the oil in a large saucepan or casserole pan.
Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
Pour in the vegetable stock.
Bring up to the boil and then simmer for 20 minutes until the veg is tender.
Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
Taste and season as required with salt and pepper.
Serve with crusty bread and a twist of black pepper.

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