Spicy Potato Soup
Total TimePrep: 20 min. Cook: 70 min.
Makes8 servings (2 quarts)
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.
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.
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.
This has become a family favorite! Very easy to make!!
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!
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.
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!
This is one of our favorite soups. I usually add Frozen mixed vegetables to it also.
A great simple and easy meal! And super easy to adjust to your family's taste!
This is one of my favorite all-time recipes go to for any cool day