Spicy Autumn Potato Soup
As the weather turns colder, I always find myself craving something warm, simple, and full of flavour — and this Spicy Autumn Potato Soup fits the bill perfectly.
It’s a great way to use up a few stored potatoes along with those last chillies and peppers from the greenhouse. It’s hearty, naturally creamy, and has just enough warmth to take the chill off an autumn afternoon.
Ingredients
- 1 tbsp olive oil or butter
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 small chilli, finely chopped (or to taste)
- 1 pepper, chopped (red or yellow adds lovely colour)
- 500g potatoes, peeled and diced
- 1 litre vegetable or chicken stock
- 100ml milk or cream (optional, for extra richness)
- Salt and pepper to taste
- Fresh parsley or chives, chopped, to serve
Method
- Prepare the base
Heat the olive oil or butter in a large saucepan over a medium heat. Add the onion and cook gently for 5 minutes until it begins to soften. - Add the garlic, chilli, and pepper
Stir in the garlic and chilli and cook for another minute before adding the chopped pepper. Continue cooking for a few more minutes until the pepper softens slightly. - Add the potatoes and stock
Tip in the diced potatoes, stir to coat, then pour over the stock. Bring to the boil, then reduce the heat and simmer for 20 minutes or until the potatoes are tender. - Blend
Remove from the heat and blend the soup until smooth. If you prefer a chunkier texture, blend only half of it. - Finish and season
Stir in the milk or cream if using, season to taste with salt and pepper, and warm through gently. - Serve
Ladle into bowls and scatter with fresh parsley or chives. Serve with a hunk of crusty bread or a warm cheese scone on the side.
Top Tips
- For a smoky twist, add a pinch of smoked paprika or a spoonful of roasted peppers.
- If you’ve got leeks to use up, swap them for the onion for a milder flavour.
- Leftovers can be kept in the fridge for up to three days or frozen for later.
Final Thoughts
This soup is everything I love about autumn cooking — quick to make, frugal, and a brilliant way to use what the garden gives us.
It’s perfect for a lunch after a morning on the allotment or as a simple supper with some fresh bread and butter.