Description
Smoky Jalapeño Cheddar Potato Soup is a creamy, cheesy soup with roasted jalapeños and tender potatoes, bringing comforting warmth and a subtle spicy kick to every spoonful.
Ingredients
- 4 large potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 jalapeños, roasted, peeled, and chopped (seeds removed for less heat)
- 4 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream or milk
- 2 tablespoons chopped fresh chives, for garnish
- Optional toppings: extra cheese, crispy beef bits, sour cream
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic; sauté for 3–4 minutes until softened.
- Add diced potatoes, roasted jalapeños, and smoked paprika. Stir to combine and cook for 1–2 minutes.
- Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes, or until potatoes are tender.
- Use an immersion blender to puree the soup until smooth or leave slightly chunky, depending on preference.
- Stir in cheddar cheese and heavy cream. Mix until cheese is melted and soup is creamy. Season with salt and pepper to taste.
- Ladle into bowls and garnish with chopped chives and optional toppings like beef, sour cream, or extra cheese. Serve hot.
Notes
- Use smoked cheddar or liquid smoke for more depth of flavor.
- Leave jalapeño seeds in or add cayenne for extra heat.
- Make it vegetarian by using vegetable broth.
- Skip blending for a chunky, rustic version.
- Can be made ahead and reheated easily for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg
