Best Zippy Potato Soup Recipes

ZIPPY POTATO SOUP

Zippy Potato Soup image

This savory soup has a lot of substance, especially for the men in the family. We enjoy brimming bowls all winter long. -Clara Lee Parsons, Terre Haute, Indiana

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

Ingredients

3/4 pound sliced bacon, diced
1 medium onion, chopped
8 to 10 potatoes, peeled and cut into chunks
1 medium carrot, grated
5 cups water
1 can (12 ounces) evaporated milk
2 tablespoons butter
4-1/2 teaspoons minced fresh parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper

Steps:

In a large skillet, cook bacon and onion; drain and set aside. In a soup kettle or Dutch oven, cook the potatoes and carrot in water for 20 minutes or until tender (do not drain). Stir in the remaining ingredients and the bacon mixture. Cook for 10 minutes or until heated through.

Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 222mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

ZIPPY BAKED POTATO SOUP

Zippy Baked Potato Soup image

This heartwarming soup brings a little zip with each delicious spoonful. I add hot pepper sauce and basil to make this version stand out from the rest. -Kristi Teague, Southside, Tennessee

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1 large potato
1 bacon strip, diced
2 tablespoons chopped onion
1 small garlic clove, minced
5 teaspoons all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon pepper
1-1/2 cups chicken broth
1/2 cup half-and-half cream
6 to 8 drops hot pepper sauce, optional
2 tablespoons shredded cheddar cheese
2 teaspoons minced fresh parsley

Steps:

Scrub and pierce potato. Microwave on high for 4-6 minutes or bake at 400° for 50-75 minutes or until tender, turning once. When cool enough to handle, peel and cube potato; set aside., In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. , In the drippings, saute onion and garlic until tender. Stir in the flour, basil and pepper until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes. , Add the cream, cubed potato and, if desired, hot pepper sauce; heat through (do not boil). Top each serving with bacon, cheese and parsley.

Nutrition Facts : Calories 369 calories, Fat 14g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 638mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.