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Spicy Potato Soup Recipe
Spicy Potato Soup Recipe photo by Taste of Home

Spicy Potato Soup Recipe

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This recipe originally came courtesy of my sister-in-law, who is from Mexico. But since she prefers her foods much spicier that we do, I've cut back on the "heat" by reducing the amount of hot pepper sauce.— Audrey Wall, Industry, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 70 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 70 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 serving (1 cup) equals 159 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 764 mg sodium, 16 g carbohydrate, 2 g fiber, 12 g protein.


  1. 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. Yield: 8 servings (2 quarts).
Originally published as Spicy Potato Soup in Country Ground Beef 1993, p19

Nutritional Facts

1 serving (1 cup) equals 159 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 764 mg sodium, 16 g carbohydrate, 2 g fiber, 12 g protein.

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Reviewed Jan. 9, 2015

"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."

Reviewed Oct. 25, 2014

"Really good - a little too much hot sauce for us - will try 1/2 tsp of hot pepper sauce next time."

Reviewed Sep. 6, 2014

"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!!"

Reviewed Feb. 28, 2014

"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."

Reviewed Feb. 25, 2014

"This is absolutely amazing! We've made this once already this winter and we are making again tonight. We are doubling this recipe. The leftovers are great, and you can't just eat one bowl! We use Frank's RedHot Original Cayenne Pepper Sauce and when doubling will use the full 2 tsps. and the full 3 tsps. of pepper. Try it ... you won't be disappointed!"

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