Description
This Smoky Jalapeño Cheddar Potato Soup combines the creaminess of potatoes and cheddar with the smoky heat of jalapeños and smoked paprika. It’s a comforting, flavorful soup perfect for chilly days, featuring a smooth texture achieved with an immersion blender and garnished with fresh chives for a burst of color and mild onion flavor.
Ingredients
Scale
Vegetables
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 jalapeños, diced
Liquids & Dairy
- 4 cups chicken or vegetable broth
- 1 cup milk
- 2 cups shredded cheddar cheese
Spices & Seasonings
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Garnish
- Chopped chives for garnish
Instructions
- Sauté Aromatics: In a large pot over medium heat, sauté the chopped onion and minced garlic until they are softened and fragrant, about 5 minutes. This builds the flavor base for the soup.
- Add Potatoes and Spices: Add the peeled and diced potatoes along with the diced jalapeños, chicken or vegetable broth, smoked paprika, and optional cayenne pepper to the pot. Stir to combine evenly.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
- Blend Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer batches to a regular blender and blend until smooth.
- Add Milk and Cheese: Return the blended soup to low heat, then stir in the milk and shredded cheddar cheese. Continue stirring until the cheese melts completely and the soup is creamy.
- Season: Taste the soup and season with salt and black pepper according to your preference.
- Serve: Ladle the hot soup into bowls and garnish with chopped chives for a fresh, mild onion flavor and appealing presentation.
Notes
- You can substitute the milk with heavy cream for a richer texture or use a dairy-free milk to make it lactose-free.
- The jalapeños add a moderate heat; remove seeds if you prefer milder soup.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- The soup can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
- Adjust the thickness by adding more broth or milk as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
