Potato Soup with a Kick

Potato Soup with a Kick

31 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Recipe by  Ann

“Perfect way to warm a cold winter day!”

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Adjust Servings

Original recipe yields 6 servings



  1. In a skillet, brown ground beef and onion. Drain
  2. In a large saucepan, combine hamburger mixture, tomatoes (in juice), potatoes, and tomato sauce. Mix well. Stir in water, salt, pepper, and hot pepper sauce, and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until potatoes are fork tender.

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Reviews (31)

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I'm always looking for something new and different to try for dinner and I came across this recipe by chance and decided to make it... I have little ones so I did have to modify it a bit. I substituted the onions with carrots, halved the ground pepper and used garlic salt for the other half, added some fresh herbs, had the hot pepper on the side, and grated a little sharp cheddar on the top before serving. So I guess you could say that I made potato soup with a thump and not a kick, but it was still wonderful! Even my two year old who's going through the mac 'n' cheese with hot dogs phase loved it, so thanks Ann for sharing the great recipe!



My daughter and her friend made this one day because they were bored. Well, I am glad they did because I have made this soup over and over again. I changed the tomatoes to diced and added a 14 1/2 oz can of sauce. Everyone LOVES this recipe especially on a cold day!



I actually would give this 4 1/2 stars if I could. This was surprisingly tasty and very easy to make. I made some minor changes, namely sauteeing a finely chopped celery stalk and 2 cloves of garlic along with the onion, and using less hot sauce. My picky husband eyed this with great suspicion but then helped himself to seconds. Great with some fresh bread on a cold winter night and definitely a keeper.

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Amount Per Serving (6 total)

  • Calories
  • 429 cal
  • 21%
  • Fat
  • 20.5 g
  • 32%
  • Carbs
  • 44.2 g
  • 14%
  • Protein
  • 18.2 g
  • 36%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 1163 mg
  • 47%

Based on a 2,000 calorie diet



previous recipe:

Old-Fashioned Potato Soup


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Baked Potato Soup IV