Recipe: Spicy (or not) Potato Soup

Our supper last night was a family favorite. A dear friend made the soup for our family when Emma was born, and we loved it so much we asked for the recipe. And can I say, on a side note, that bringing a meal to a family is one of the biggest ways to bless them. It really is. So here’s our quick, easy, budget friendly, and yummy recipe with my notes and changes. I posted this recipe on Pennywise Platter at The Nourishing Gourmet. It isn’t a very gourmet recipe, but it sure is pennywise!

Spicy Potato Soup

1 pound ground beef
1 small onion, diced
4 large diced, peeled potatoes    (I usually add more potatoes)
3 (8 oz.) cans tomato sauce     (I use 2 15 oz. cans because that’s what I keep on hand)
4 cups water      (I add 5 because I add extra tomato sauce)
2 tsp. salt
1 1/2 tsp. pepper      (I reduce it to only 1/2 tsp. if I’m making it for people who don’t like spicy food)
1 (4 oz.) can green chiles      (I leave these out most of the time because I rarely have them on hand. You could add 1-2 tsp. Tabasco sauce, or Frank’s Hot Sauce, or leave this out entirely and add your hot sauce of choice to individual bowls when serving)
Directions: In a large dutch oven, brown the ground beef. Drain off fat if needed. Return beef to pot and add onion, cooking until onion is soft and translucent. Add diced potatoes and tomato sauce. Stir in water, salt, pepper, and green chiles (if using). Bring to a boil. Reduce heat and simmer for one hour or until the potatoes are tender and the soup has thickened. 
Optional:  Serve with grated Cheddar cheese and sour cream. Garnish with cilantro.

Servings:  I don’t know. There are 7 of us with pretty healthy appetites, and we have enough for lunch the next day.


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