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Smoky Jalapeño Cheddar Potato Soup

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Ingredients

Scale
  • 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

  • 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.
  • 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.
  • 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.
  • 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.
  • Serve:
    • Ladle the soup into bowls and garnish with chopped cilantro or green onions if desired. Serve hot.

Nutrition

Find it online: https://succulentrecipes.com/smoky-jalapeno-cheddar-potato-soup/