Spicy Potato Soup


Spicy Potato Soup

Warm up with a big bowl of this spicy cheesy potato soup!

Spicy Potato Soup with Pepper Jack Cheese
Spicy Potato Soup with Pepper Jack Cheese

This easy spicy potato soup recipe is one to bookmark and save, because you'll want to make it again and again!

This recipe basically takes everything you love about traditional potato soup and kicks it up a notch. Sauteed shallots and celery add plenty of rich savory flavor. Crispy bacon adds smoky flavor and richness. Plus, who doesn't love a baked potato that's loaded with bacon?

But, what makes this dish unique is the addition of spicy ingredients like red chili flakes and pepper Jack cheese. We were amazed at how much flavor these ingredients added to the recipe! You don't need to purchase fancy ingredients in order to transform your potato soup into something that everyone will rave about. The pepper Jack cheese ensures that this soup is totally cheesy, creamy, and delectable. Serve it with some oyster crackers and a vegetable side for a dinner that everyone can agree on!

Watch the video to learn how to make this delicious spicy cheesy potato soup!


Preparation Time20 min

Cooking Time30 min

Cooking MethodOne-Pot

Cooking Vessel SizeLarge pot



  • 8 strips bacon, browned and crumbled
  • 2 ribs of celery, chopped
  • 1 large shallot, chopped
  • Salt and pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon red chili pepper flakes
  • 2 teaspoons flour
  • 2 cups chicken broth, divided
  • 2 cups half and half
  • 1 bag frozen Southern-style hash browns
  • 8 ounces shredded pepper Jack cheese
  • 1/4 cup Italian parsley, chopped
  • 1 tablespoon chives
  • Sour cream and cheese, for serving

Spicy Potato Soup with Pepper Jack Cheese Recipe


  1. In a small bowl, whisk the flour with 1/4 cup broth. Set aside.

  2. After browning the bacon, sauté the celery, shallot, and garlic until soft in a large pot. Season with salt, pepper, and chili flakes. 

  3. Add the half and half, hash browns, and remaining broth to the pot. Bring to a boil, stirring occasionally. Slowly drizzle in the flour/broth mixture while stirring. Turn the heat to low and simmer until the soup has thickened and the potatoes are tender.  

  4. Remove the soup from the heat. Stir in cheese by the handful, being sure it is combined before adding more. Stir in half of the bacon and all of the chopped parsley.

  5. Serve with a dollop of sour cream, shredded cheese, chopped chives, and additional bacon on top.

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I love potato soup, my family not so much. I make mine with russet potatoes, pepper, onion and water. I brown a pound of hamburger meat and drain, then add it to the potatoes when they are done. At the end I add a little bit of flour and milk to thicken it up. This recipe sounds good and flavorful. I think my family will like it especially with the chili flakes.

A little kick is the perfect way to make a soup meal a bit more exciting. And I can always add extra cheese!


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