Spicy Potato Soup

By Addie

This recipe originally came courtesy of my sister-in-law, who is from Mexico. But since she prefers her foods much spicier that we do, I've cut back on the "heat" by reducing the amount of hot pepper sauce.— Audrey Wall, Industry, Pennsylvania

Ingredients

• 1 pound ground beef
• 4 cups cubed peeled potatoes (1/2-in. cubes)
• 1 small onion, chopped
• 3 cans (8 ounces each) tomato sauce
• 4 cups water
• 2 teaspoons salt
• 1 1/2 teaspoons pepper
• 1/2-1 teaspoon hot pepper sauce

Preparation

Step 1

In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. Yield: 6-8 servings (2 quarts).
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REVIEWS:

A friend of mine had an old tasteofhome mag i saw this recipe and tried it,my family love all my sunday dinners i tried from that mag....This is a great fav of my girls.

I make this recipe all the time. I find it very easy and very comforting. Its my favorite soup.

This is a great fall recipe. It tastes alot like chili with potatoes in it and could easily be jazzed up or creamed down. Great soup that my family will see on the table again.

My friend and I have been making this soup ever since it was first published in Taste of Home. The ingredients are usually on hand, and it is an excellent gift to take to a friend. Always welcomed, but include the recipe for them.

This was scrumptious on it's own, but my family likes things REALLY spicy. I added beef broth in place of the water, a can of tomato soup and 2 packs of taco seasoning plus a pinch of ground cayenne. Yum! Sooo good!

My picky daughter loved this. add corn and maybe more meat. I also used stock instead of water.

We LOVE this recipe and it comes out of the cabinet every winter. I have the Taste of Home magazine from when this came out more than a couple of years ago. Am making it for the concession stand at the regional wrestling tournament. I'll follow the recipe for that venue, but for home, I use at least 2 tsp of the hot sauce. When we're counting points/calories, we've used non-meat crmble instead of the hamburger and it's still a great meal.

This is a great recipe! I used chicken broth instead of water and will try adding additional veggies next time. Great to freeze and reheat later! :)

This is one of my "go to" cold weather soups and since we don't get very many cold days here in Texas that's saying something. I've made this for several years with a few changes--I use 6 cups of potaoes (I scrub them well and don't bother to peel them), 2 onions, a large (29oz) can of tomato sauce, 2 tsp of hot pepper sauce and I throw in 2 bay leaves if I have them--everything else stays the same. So good and easy!

My family loves this recipe.

found this recipe in an old issue of Taste of Home - I have made this soup several times and have added shrimp & corn to it-sometimes green beans!! Awesome soup

This was very good.

My family loves this soup. It is so cheap and easy to put together. I have been making it for a few years. I double the recipe for our family of 8.

Theeeee best!! I've been making this one for over 10 years now. I've added my own touch to it. I use 2 cups of cubed potatoes, 4 cans of tomato sauce, about 6 cups of water, everything else but no hot sauce and at the end of the hour of simmering... I add a pound of cooked orzo. Makes for a nice hearty meal! Nice loaf of Italian bread and your good to go! yum..yum..yum!

I actually got this recipe many years ago from my Taste of Home magazine subscription. I have been making it ever since and have substituted part of the tomato sauce and hot pepper sauce with picante salsa and was still very good. Very good and satisfying recipe. I've made it numerous times over the years.