Spicy Potato Soup

This is a soup recipe that I found, oh, probably about 12 years ago!!  That was back in a time when the simpler the dish, the better, as I was not that great of a cook nor did I have the passion for it that I have now.  Now, the simpler the dish the better due to time...and this is a great soup to throw together even on a week night. It can be ready, from start to finish in just over an hour...now, who doesn't have time for that...especially when an hour of that time is spent letting the soup simmer??

The soup gets it's spiciness from the hot sauce.  You can always leave it out all together or cut back on the amount used.  If you are looking for more spice....add some diced up jalapenos...or heck, throw in a chipotle (or two)....it couldn't hurt :)

Spicy Potato Soup
Adapted from Taste of Home
Printable Recipe 
Ingredients:
1 lb ground beef (I used 90% lean)
2-3 cups cubed and peeled potatoes (1/2-inch cubes) (I used 2 large Russet potatoes)
1 Tablespoon olive oil
1/2 sweet onion, finely diced
1 clove garlic, minced
3 cans (8 oz each) tomato sauce
3 cups water
1 teaspoon pepper
1 Tablespoon hot pepper sauce (I used Frank's Hot Sauce)
2 teaspoon seasoning salt (I used Country Bob's - you could use 1 tsp of kosher salt)
1Tablespoon fresh, chopped parsley

Directions:
In a Dutch oven or large soup pot, heat the olive oil over medium heat.  Add the onion and cook about 5-8 minutes or until tender.  Add the garlic and cook 1 minute.  Add the ground beef, breaking up with a wooden spoon.  Cook about 5-8 minutes or until the meat is almost cooked through.  Add the tomato sauce, water, pepper, hot sauce, and seasoning salt; stir to combine.  Bring to a boil.  Reduce heat and simmer, covered, for 1 hour, or until the potatoes are tender and the soup has thickened.  Top with parsley.  Enjoy!

One Year Ago:  Leek Potato Soup