Smoky Jalapeño Cheddar Potato Soup

Introduction:
This Smoky Jalapeño Cheddar Potato Soup is a comforting and spicy twist on classic potato soup. Creamy, cheesy, and infused with smoky flavor and a touch of heat from fresh jalapeños, this soup is sure to warm you up on a chilly day.

Why You’ll Love This Recipe:

• Rich and Creamy: A creamy base with cheddar cheese and a smooth texture.
• Smoky Flavor: The addition of smoked paprika and cheddar cheese adds depth.
• Spicy Kick: Jalapeños provide just the right amount of heat.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 jalapeños, seeded and finely chopped
• 4 cups chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup milk (or heavy cream for a richer soup)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Chopped fresh cilantro or green onions for garnish (optional)

Instructions:

1. Sauté the Vegetables:
   • In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
   • Add the minced garlic and chopped jalapeños. Sauté for an additional 1-2 minutes until fragrant.
2. Cook the Potatoes:
   • Add the diced potatoes to the pot and stir to combine with the onion, garlic, and jalapeños.
   • Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Blend the Soup:
   • Use an immersion blender to carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender. Blend until smooth and return to the pot.
4. Add Cheese and Seasonings:
   • Stir in the shredded cheddar cheese, milk, smoked paprika, and ground cumin. Cook over low heat until the cheese is melted and the soup is heated through. Adjust seasoning with salt and pepper to taste.
5. Serve:
   • Ladle the soup into bowls and garnish with chopped cilantro or green onions if desired. Serve hot.

Tips for Success:

• Cheese: Use sharp cheddar for the best flavor. Feel free to add more cheese for a richer taste.
• Adjusting Heat: Remove the seeds from the jalapeños for a milder heat, or add more if you prefer a spicier soup.
• Thicker Soup: For a thicker texture, you can add a slurry of cornstarch and water or reduce the amount of broth.

Recipe Variations:

• Vegetarian Option: Use vegetable broth and ensure the cheese is vegetarian-friendly.
• Add-Ins: Top with crispy bacon, sour cream, or a drizzle of hot sauce for added flavor.

Serving Suggestions:

• Serve with warm crusty bread or a side salad for a complete meal.

Freezing and Storage:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Special Equipment:

• Immersion Blender: Ideal for blending the soup directly in the pot.
• Countertop Blender: If using a regular blender, blend in batches and be cautious of the hot liquid.

FAQ:

• Can I use a different type of cheese?
  Yes, you can use other cheeses like Monterey Jack or Gouda, but cheddar provides the classic flavor.
• Can I make this soup ahead of time?
  Yes, this soup can be made ahead of time and stored in the refrigerator or freezer. Reheat gently on the stove.

Preparation Time:

• 10 minutes for prepping ingredients.

Cook Time:

• 30 minutes for cooking and blending.

Total Time:

• 40 minutes (including prep and cook time).

Nutrition Information (per serving, assuming 6 servings):

• Calories: 300
• Protein: 12g
• Carbohydrates: 35g
• Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 800mg
• Fiber: 4g
• Sugar: 6g

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Closing Notes:
Smoky Jalapeño Cheddar Potato Soup is a deliciously spicy and creamy option for a comforting meal. Enjoy this flavorful soup on a cool day and savor the blend of smoky, cheesy goodness with a hint of heat!