Grandma’s Spicy Potato Soup

Spicy Potato Soup

I have been making Potato Soup based on my Grandmother’s Potato Soup Recipe for my years that I care to disclose.  Her recipe was simple and included potatoes, butter, onions, celery, bacon, salt and pepper.

Over the years, I could have tried to make it healthier by removing the butter or reducing the amount of bacon grease, but it seems that some things are just hard to let go.  I consider myself very fortunate to have Grandparents so many years in my life and for the resulting influences.  I have previously written about picking blackberries for my Grandmother, so that she could make jelly and jam.  I used to follow her around the yard while she was caring for her flowers and get all excited when she would let me pick a flower. She let me roll out the dough and cut out the biscuits with a metal cup (notice, I used the phrase “let me”).

These are very fond memories for me and perhaps, that is why I still use 1/2 stick of butter and most of the bacon grease.

Although Grandma’s basic potato soup recipe contents are still there, I have added some other ingredients.  Many years ago, I started adding milk, green onions and carrots based on some potato soup I had eaten from a friend.  Next, I started adding jalapeno peppers or cayenne peppers to the recipe as I entered the hot pepper phase of my life (which still exists).  This recipe includes Poblano Peppers, Chicken Broth, cumin and Garlic added based on a recipe I saw over at potato soup

Potato Soup Ingredients


(It takes me almost an hour to prepare the ingredients.)

  • 5 to 6 slices of bacon
  • 1/2 stick butter
  • 1 cup milk
  • 1 cup chopped onion
  • 1/2 cup green onion
  • 1/2 cup chopped celery
  • 1/2 cup finely chopped carrots.  Of course, you can make your chopped carrots larger, but I prefer the small pieces.
  • 6 cups sliced potatoes.  I usually cut the pieces to be about the size of a quarter or a little larger.  The measurement is not strict.  Sometimes I just grab 4-5 potatoes and cut–up.  You can always add another potato if there is too much liquid
  • 1 tbsp Kosher Salt
  • 1 tbsp Knox’s Cracked Pepper (you can us fresh ground pepper until you try Knox’s.)
  • 1 medium to large Jalapeno, seeded and minced
  • 2 medium of 1 large Pablano Pepper.  The goal is about 1 cup.  If there is some pepper remaining beyond 1 cup, I add it to the soup.
  • 1 cup Milk
  • 1 tsp Cumin
  • 3 cloves garlic, minced
  • 32 oz Chicken broth
  • 2 cups water
  • Optional: Cheddar and/or Jalapeno Cheddar cheese.

Potato Soup Ingredients in Fry Pan


  1. Fry the bacon.  Again, maybe it is because the way I learned, but I like to fry the bacon in a cast-iron skillet.
  2. Remove bacon from the skillet and set aside.  Discard about 1/2 of the bacon grease.
  3. Adjust heat to medium-high for skillet. Add the chopped onion, green onion, celery, carrots, salt, cracked pepper, jalapeno pepper, pablano pepper, cumin and garlic to the skillet.  Cook for approximately 5 minutes or until the onions become translucent.
  4. Pour all the ingredients from the skillet (step 3) into a large pot.  Add the water and chicken broth.  Bring to a boil, reduce heat and simmer for about 2 hours.  Check the soup periodically and if needed, add a little more water.
  5. When the soup is ready (potatoes are tender), add the milk and let simmer another 20 minutes.
  6. Serve the soup and top with the bacon.  OPTIONAL: You can also add some cheddar or jalapeno cheddar cheese to the bowl when serving.  If adding the cheese, include it first and then the bacon (purely for presentation purposes).

I guess that keeping all that butter and bacon grease in the recipe, even with all the extra ingredients, still makes it Grandma’s.  For me, making a dish is a good way to share experiences and in this case life-long experiences.

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