Ingredients for Andy's Spicy Potato Soup
- 1 lb ground beef
- 1 medium onion
- Water
- Tomato Sauce
- 2 lbs Yukon Gold potatoes
- Corn
- Salt to taste
- Pepper to taste
- Hot Pepper Sauce
- 1 (14.5 oz) can diced tomatoes
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Fresh chives (for garnish)
- Sour cream (for garnish)
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How to Make Andy's Spicy Potato Soup
- In a large pot or Dutch oven, brown 1 lb ground beef and 1 medium onion (chopped) over medium-high heat until browned. Drain off any excess grease.
- Add 4 cups beef broth, 2 lbs Yukon Gold potatoes (peeled and cubed), 1 (14.5 oz) can diced tomatoes (undrained), 1 cup heavy cream, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (or more, to taste), 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat to low and simmer for approximately 45-60 minutes, or until the potatoes are tender and easily mashed. Stir occasionally.
- Carefully use an immersion blender (or transfer in batches to a regular blender) to partially blend the soup until it reaches your desired consistency. Leave some potatoes chunky for texture.
- Season to taste with additional salt, pepper, and cayenne pepper if desired. Garnish with fresh chives or a dollop of sour cream before serving.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
26g
Fat
17g
Carbs
9g