My sister-in-law, who is from Mexico, passed along this wonderful recipe. Since she prefers her foods much spicier than we do, I reduced the amount of pepper sauce, but you can add more if you prefer a bigger kick. —Audrey Wall, Industry, Pennsylvania

Spicy Potato Soup

beef

potatoes (1/2-in. cubes)

onion,

tomato sauce

water

salt

pepper

hot pepper sauce

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.

I love this recipe. Been making it since it was first printed. I replace the ground beef with ground turkey most of the time. But since it’s the Holidays? I’m using 2lbs. of pork sausage! I put in two teaspoons of Tabasco sauce because I LOVE the heat kick. I also use sea salt. Will be serving tonight’s dinner with sweet cornbread!

<p>Very first recipe that I made, from the very first Taste of Home magazine that I received from my mother.  Had never even heard of the magazine before. Was definitely delicious!!!!! Have made numerous times since, and received lots of compliments on it!!!!!</p>

<p>Been making this same recipe for 20 years</p>

I modified this to make clam chowder.  Replace the ground beef with two cans of clams and substitute 1 cup of clam juice for 1 cup of water. Add two stalks of chopped celery when you add potatoes. Adjust pepper to taste. Cook as instructed.

Healthy and delicious comfort food! A family (and friends) favorite, especially through the cold winter months.  Many times if I have fresh vegetables on hand, I'll add them as well (green beans, carrots, corn, etc.), but the original soup recipe is fabulous as is!

I have made this soup for my family for years. I got it out of the 94 Taste of Home Magazine. I was very upset when it was left out of the Taste of Home Cookbook that was made for that year. Lucky I kept that magazine. My family loves this soup and I have passed it on to many others. It is great if you like spicy but don't want beans. A great substitute for chili we think. I usually double it as it is even better warmed up.

My husband and I really like this soup with cornbread. I add a can of drained corn and cook it in the crockpot ALL day. (I make the potato cubes small so they will cook.) NO peeking or lifting the pot all day and it is perfect at dinner time! (I have to put it to cooking around 6:30 AM before leaving for work and get home around 5:00 PM so it does cook over 10 hours but PERFECT!)

This has become a family favorite! Very easy to make!!

I've been making this since the recipe was originally published years ago.  No changes needed unless the heat is too much or too little for your liking.  If that's the case, adjust the hot sauce and black pepper a bit.  This soup and a loaf of crusty bread is a wonderful winter meal.  Few things this simple taste this good!!

This is one of our favorite soups. I usually add Frozen mixed vegetables to it also.

I make this recipe all the time.  I find it very easy and very comforting.  Its my favorite soup.

A great simple and easy meal! And super easy to adjust to your family's taste!

So easy to make and absolutely delicious!

I was surprised something so simple to make could taste that good. I added a jalapeno and a little beef base...(Which basically are staples that I add to many things) I am sure it would have been just as tasty without those. Oh and I added a can of corn too come to think about it!...My husband Loved this soup! Some crusty rolls and dinner is on!

This soup recipe is wonderful! We use a little more of the hot sauce as the 1 tsp does not provide enough heat. I use Frank's Hot source in the soup and made it just as written with the exception of the extra hot sauce. I agree with another reviewer, I could eat this multiple nights in a row. We always have enough for left overs the next night and it is even better. I make cornbread, serve French baguette, or rolls and it is a great meal!

This soup is delicious.  It's great winter or fall soup but just as good anytime.  Add more veggies or not.  It's really good.

This is a great recipe.  My daughter and I love this soup.  I didn't change a thing.

Favorite soup we have made it twice this winter.  We used 2 hot sauces both times (tabasco and chocula).  I am not a fan of the vinegary taste of tabasco but my husband is so we combined both of our favorites.

I've been making this for many years with both beef or pork sausage. Not only is it very, very simple & easy, it has so much flavor that you just can't get enough. Pairs well with crusty warm bread. I use a combination of canned tomato soup, canned diced tomatoes and fresh tomatoes. Definitely gives it more flavor.  Tip: To make this faster, I steam the potatoes first in my microwave steamer (10 minutes). The hot sauce I use is all natural from the Caribbean (https://www.jcskitchen.com/p-10570-CEG-Hot-Crushed-Peppers) and test it as it cooks. I may even add some Frank's hot sauce or Cholula sauce or a combination of the three. I'd be surprised if you made this and DIDN'T like it. It's that good.

I have made this several times...I turned it into a vegetable soup by  adding, celery, carrots, green beans, tomatoes, corn and peas...Just had some for lunch...

I've made this a few times. It's an easy recipe to make and tastes good, especially the next day. Like any recipe, you can alter the ingredients to your personal preferences.  After my first time making it, I added some fresh salsa from the produce section at the store. I liked the change this gave the soup. Don't drain the salsa. Add the juice too for an extra zip. A friend added some spinach when she made this soup. Make some cornbread to have on the side. Perfect for a winter meal.

This was okay, but nothing special.  Had to add a lot of things to give it flavor.  My throw together recipes are better than this.  However, it's a good base recipe.

Too peppery. The soup was overwhelmed by the taste of pepper. I was able to modify the recipe into a family favorite by reducing the pepper and adding additional seasonings.

spicy potato soup

Prep Time: 20 minutes

Cook Time: 1 hours, 10 minutes

Total: 1 hours, 30 minutes

Servings: 5

Author : Taste of Home Editorial Team

Ingredients

Instructions

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