Spicy Potato Soup


  • 1 lb Ground Beef
  • 4 cups peeled and cubed Potatoes
  • 1 Onion, chopped
  • 3 cloves Garlic, minced
  • 1/2 cup Red Wine
  • 3 cans (8 oz each) Tomato Sauce
  • 4 cups Water
  • Grated Cheddar Cheese or American Cheese slices
  • Seasonings
    • 2 tsp Garlic Salt
    • 1 tsp Coarse Ground Black Pepper
    • 1/4 tsp Red Cayenne Pepper
    • 2 tsp Worcestershire Sauce


  • In a Dutch Oven (6 qt. Stock Pot) brown Ground Beef over medium-high heat; add Onions and Garlic while sauteing; add Red Wine and Seasonings; continue to saute; add Potatoes.
  • Increase heat slightly, add Tomato Sauce; when bubbly add Water; bring to a boil. Reduce heat and simmer for 1 hour, or until Potatoes are tender and soup has thickened.
  • If desired, use a Potato Masher or Egg Beater to breakup the cubed Potatos.
  • Serve with grated Cheddar Cheese, or American Cheese slices..