Spicy Loaded Potato Soup — Creamy, Comforting & Easy Air Fryer Recipe | Donaldo Cooks

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients

• 5 medium russet or Yukon gold potatoes, peeled and diced
• 4 slices bacon, chopped (optional but adds great flavor)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 1 cup milk (or unsweetened almond/oat milk for lighter version)
• ½ cup heavy cream
• 1 cup shredded cheddar cheese (or pepper jack for extra spice)
• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon dried chili powder
• ¼ teaspoon crushed red pepper flakes (adjust to spice level)
• 2 tablespoons avocado oil
• 2 green onions, sliced (for topping)

Instructions

1. Cook the bacon (if using): In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside on paper towels. Leave about 1 tablespoon of the rendered fat in the pot (or replace with avocado oil).
2. Sauté the aromatics: Add onion to the pot and cook until softened (about 4–5 minutes). Stir in garlic, chili powder, and crushed red pepper; cook for another 30 seconds until fragrant.
3. Add potatoes and broth: Add diced potatoes, salt, pepper, and chicken broth. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes, until the potatoes are tender.
4. Mash for creaminess (no flour needed): Use a potato masher or immersion blender to mash about half the potatoes directly in the pot — this thickens the soup naturally.
5. Add dairy: Stir in the milk, heavy cream, and shredded cheese. Heat gently until the cheese is melted and the soup is creamy (don’t boil once dairy is added).
6. Finish and serve: Taste and adjust seasoning (add more salt, pepper, or chili flakes if you want extra heat). Serve hot, topped with crispy bacon and green onions.

Spicy Loaded Potato Soup — Creamy, Comforting & Easy Air Fryer Recipe | Donaldo Cooks

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

Ingredients

• 5 medium russet or Yukon gold potatoes, peeled and diced
• 4 slices bacon, chopped (optional but adds great flavor)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 1 cup milk (or unsweetened almond/oat milk for lighter version)
• ½ cup heavy cream
• 1 cup shredded cheddar cheese (or pepper jack for extra spice)
• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon dried chili powder
• ¼ teaspoon crushed red pepper flakes (adjust to spice level)
• 2 tablespoons avocado oil
• 2 green onions, sliced (for topping)

Method

 

Instructions

1. Cook the bacon (if using): In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside on paper towels. Leave about 1 tablespoon of the rendered fat in the pot (or replace with avocado oil).
2. Sauté the aromatics: Add onion to the pot and cook until softened (about 4–5 minutes). Stir in garlic, chili powder, and crushed red pepper; cook for another 30 seconds until fragrant.
3. Add potatoes and broth: Add diced potatoes, salt, pepper, and chicken broth. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes, until the potatoes are tender.
4. Mash for creaminess (no flour needed): Use a potato masher or immersion blender to mash about half the potatoes directly in the pot — this thickens the soup naturally.
5. Add dairy: Stir in the milk, heavy cream, and shredded cheese. Heat gently until the cheese is melted and the soup is creamy (don’t boil once dairy is added).
6. Finish and serve: Taste and adjust seasoning (add more salt, pepper, or chili flakes if you want extra heat). Serve hot, topped with crispy bacon and green onions.