Spicy Low-Calorie Baked Potato Soup Recipe

There’s something incredibly comforting about a steaming bowl of soup on a chilly day, especially when it brings the perfect balance of spice and warmth. Our Spicy Low-Calorie Baked Potato Soup is not only a heartwarming treat but also a guilt-free indulgence. This family favorite is perfect for cozy dinners, gatherings, or when you simply need a bowl of nourishment that’s both wholesome and exciting. Imagine sharing this delicious, zingy soup with loved ones, creating lasting memories around the dinner table. Let’s dive into this flavorful journey!

Ingredients

• 4 large russet potatoes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red chili flakes (adjust to taste)
• 4 cups low-sodium chicken or vegetable broth
• 1 cup unsweetened almond milk
• Salt to taste
• Sliced jalapenos, for garnish
• Red chili flakes, for garnish
• Swirl of cream (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Wash and pierce the potatoes with a fork. Place them on a baking sheet and bake for 45-60 minutes until tender. Let them cool slightly before peeling.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Stir in the garlic, smoked paprika, cumin, black pepper, and red chili flakes. Cook for another minute until fragrant.
4. Add the peeled potatoes to the pot, breaking them into chunks. Pour in the broth and bring to a simmer.
5. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, then return it to the pot.
6. Stir in the almond milk and season with salt to taste. Simmer for another 5 minutes to allow flavors to meld.
7. Ladle the soup into bowls and garnish with sliced jalapenos, a sprinkle of red chili flakes, and a swirl of cream if desired.

Helpful Tips

• For a thicker soup, use less broth or add more potatoes.
• To make the soup even spicier, increase the amount of red chili flakes or add a dash of hot sauce.
• Use vegetable broth to keep the soup vegetarian or vegan-friendly.

Storage Instructions

• Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
• Reheat on the stove over medium heat or in the microwave, adding a splash of broth or almond milk if the soup thickens too much.

Pairings and Complementary Dishes

This Spicy Low-Calorie Baked Potato Soup pairs wonderfully with a side of crusty bread or a fresh green salad. For a complete meal, try serving it with a grilled cheese sandwich or a simple chicken Caesar salad. A glass of chilled white wine or a hot cup of herbal tea would complement this soup beautifully.

We hope you enjoy every spoonful of this delicious Spicy Low-Calorie Baked Potato Soup. Don’t forget to share your creations with us using #ZynahzRecipes or tag us on Instagram. Your feedback is precious to us, so please leave a comment on our website www.zynahz.com. Subscribe to our newsletter for the latest updates and follow us on social media for more inspiration and family-friendly recipes. Happy cooking!