Spicy red pepper and potato soup

    50 min

    In this simple vegetarian soup, cubes of fried potato are simmered in a stock with paprika, chopped red peppers and chillies. For best results, keep the seeds in the chillies while you slice them - they give this red soup a little heat.

    25 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 6 large potatoes, cubed
    • 2 fresh red peppers, seeded and diced
    • 1 or 2 red chilli peppers, halved
    • 3 1/4 pints water
    • 1/2 teaspoon paprika
    • salt to taste
    • ground black pepper to taste

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a saucepan, heat oil and gently fry the potatoes until golden brown.
    2. Stir in red pepper, chillies, water and about 1/4 or 1/2 teaspoon paprika (enough to make it go red in colour). Season with salt and pepper. Cover, and simmer until potatoes are tender.
    3. Puree until smooth or eat as a chunky soup.

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    Reviews in English (13)


    The recipe I submitted is a little bit different from what is on this site. The serrano chiles are not supposed to seeded and diced. They are supposed to be halved, with seeds. Also, there should be enough paprika to make the broth almost red-like 1 oz. The potatoes should be fried in the pot first for about 5 minutes, like you are making home fries. Corn tortillas and lime is a great way to serve the soup. Some of the water evaporates if you cook the soup uncovered. Good Luck  -  27 Oct 2005  (Review from Allrecipes US | Canada)


    Husband isn't a big fan of soup nor potatoes, but he really enjoyed this. The only thing I did differently was to use vegetable stock instead of water. With some homemade crusty bread, this was a great lunch on a chilly day. Thanks, Felicia!  -  02 Nov 2006  (Review from Allrecipes US | Canada)


    I'm not quite sure if I did something wrong in the preparation of this soup, but this was not a very good 'soup' at all..it was basically potatoes, peppers a few seasonings and some water. Not much flavor, and certainly not worth the time it took to prepare...the potatoes took quite a while to brown and I would say prep time including the browning of the potatoes was at least a 1/2 hour or so. Actual cook time/simmer time was about 35 minutes as stated...other ratings show that others have enjoyed this recipe, but we didn't like it...we ended up draining off the liquid and just having the potatoes and peppers with a dollop of sour cream..  -  15 Jun 2004  (Review from Allrecipes US | Canada)