Andy's Spicy Potato Soup

Andy Wold's Note:

This is my own variation on the classic Spicy Potato Soup.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 8

Yield: 12.0 cups

• 1 lb ground beef
• 1 medium onion , chopped
• 4 cups water
• 3 (8 ounce) cans tomato sauce
• 4 cups potatoes , 1/4 inch cubed (0.5cm)
• 2 cups corn (fresh or frozen)
• 2 teaspoons salt
• 1 ½ teaspoons ground black pepper
• ½ teaspoon tabasco hot pepper sauce

Directions:

1. Brown beef and onion well, drain off excess grease.
2. Add remaining ingredients.
3. Bring to a boil, then simmer for about 1 hour or until potatoes are cooked.
4. NOTE: Freezes well.

Reviews

[Jora]

Man! This was good. I made it in the CROCKPOT. And it was perfect after about 6 hours on High. DH ate 3 bowls full -- and so did I! The only other change was that I also added a can of green chilis.

[Kerry G]

This was a good recipe to make on a cold night. We made it exactly as written, except that we substituted Sriracha sauce for Tobasco. The amount of soup this recipe made was awesome- we froze the leftovers so we'll have a quick dinner some other night. I did find the base of the soup a bit watery, so I think we'll add a little less water next time. Additionally, we will add a little more hot sauce next time b/c it wasn't quite spicy enough for us (we like a good bit of spice) even though we used a spicer sauce. Thanks for sharing, we'll definitely make this again.