Smoky Jalapeno Cheddar Potato Soup
What makes this recipe special
This Smoky Jalapeno Cheddar Potato Soup is a delightful blend of flavors that will warm your heart and soul. The creamy texture combined with the kick of jalapeno makes for a comforting dish that’s perfect for chilly evenings. Your taste buds will thank you for this one!
How to make Smoky Jalapeno Cheddar Potato Soup
Ingredients:
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 jalapeños, chopped (seeds removed for less heat)
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Directions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and jalapeños, cooking until softened.
- Add the diced potatoes and vegetable broth. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Using an immersion blender, blend the soup until smooth (or blend in batches in a regular blender).
- Stir in the heavy cream and shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste.
- Serve hot and garnish with chopped green onions.
How to serve Smoky Jalapeno Cheddar Potato Soup
This soup pairs beautifully with crusty bread or a fresh salad. You can also top it with crispy bacon bits or additional cheese for an extra indulgence. Serve it in a bowl, add some green onions on top, and enjoy the rich flavors.
How to store Smoky Jalapeno Cheddar Potato Soup
To store leftover soup, let it cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. To reheat, warm it on the stove over low heat until heated through. You can also freeze it for up to 2 months; just be aware that the texture may change slightly after freezing.
Tips to make Smoky Jalapeno Cheddar Potato Soup
- For a smokier flavor, consider adding a bit of smoked paprika or using smoked cheddar cheese.
- If you prefer a thicker soup, you can use more potatoes or blend longer to achieve your desired consistency.
- For a milder version, reduce the amount of jalapeños, or replace them with bell peppers.
Variation
You can easily turn this soup into a chicken dish by adding shredded cooked chicken. Just stir it in after blending for added protein and flavor.
FAQs
Q: Can I use milk instead of heavy cream?
A: Yes, you can substitute milk, but the soup will be less creamy.
Q: How can I make this soup vegan?
A: Use coconut milk for creaminess and substitute non-dairy cheese. Ensure the broth is vegetable-based.
Q: Can I prepare this soup ahead of time?
A: Absolutely! This soup tastes even better the next day, making it a great option for meal prep.
Smoky Jalapeno Cheddar Potato Soup
Ingredients
Main Ingredients
- 4 large large potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 2 jalapeños, chopped (seeds removed) For less heat
- 4 cups vegetable broth
- Chopped green onions for garnish
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and jalapeños, cooking until softened.
- Add the diced potatoes and vegetable broth. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Using an immersion blender, blend the soup until smooth (or blend in batches in a regular blender).
- Stir in the heavy cream and shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste.
- Serve hot and garnish with chopped green onions.
