Description
A comforting and creamy potato soup with smoky jalapeño and cheddar flavors, perfect for chilly evenings.
Ingredients
Scale
- 4 medium Potatoes (Yukon Gold or Russet), peeled and diced
- 2 Fresh Jalapeños, sliced
- 1 cup Cheddar Cheese, shredded (sharp or aged)
- 1 Onion, finely chopped
- 2 cloves Garlic, minced
- 4 cups Vegetable or Chicken Broth
- 1/2 cup Cream (or half-and-half)
- Fresh Herbs (Cilantro or Chives) for garnish
- Salt and Pepper, to taste
Instructions
- Prep your ingredients: Peel and dice the potatoes, chop onion and garlic, and slice jalapeños.
- Sauté aromatics: In a large dutch oven, heat olive oil over medium heat. Cook onions and garlic until soft, about 5 minutes. Add jalapeños and sauté for an additional 2 minutes.
- Add potatoes and broth: Stir in diced potatoes and broth. Bring to a gentle boil, then lower the heat and simmer for 20-25 minutes until potatoes are tender.
- Blend for creaminess: Using an immersion blender, puree some of the soup for a creamy texture while leaving chunks of potato. Alternatively, transfer a portion to a stand blender.
- Melt in the cheese: Stir in cheddar cheese until melted. Add cream and season with salt and pepper.
- Serve and garnish: Ladle into bowls and top with fresh herbs or extra cheese.
Notes
Serve with crusty bread or a garden salad. Can add crispy bacon bits or a dollop of sour cream as toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
Keywords: soup, comfort food, jalapeño, cheddar, potato, vegetarian