Description
A comforting and hearty soup with creamy potatoes, cheddar cheese, and the bold kick of jalapeños.
Ingredients
Scale
- 4 large potatoes (Yukon Gold or Russet), peeled and diced
- 1 cup sharp cheddar cheese, shredded
- 2 fresh jalapeños, sliced (seeds removed for less heat)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup half-and-half or cream
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Prepare the Ingredients: Peel and dice potatoes into roughly equal pieces. Chop the onions, mince the garlic, and slice the jalapeños.
- Sauté the Aromatics: In a large soup pot, heat olive oil over medium heat. Add diced onions and sauté until translucent (about 5 minutes). Add minced garlic and sliced jalapeños, stirring until fragrant.
- Add Potatoes and Broth: Add diced potatoes and pour in enough broth to cover them fully. Season with smoked paprika, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Blend It Up: Use an immersion blender to puree the soup to desired creaminess.
- Stir in Dairy: Return the soup to low heat and stir in half-and-half or cream, followed by shredded cheddar cheese until melted.
- Final Touches: Taste and adjust seasoning. Garnish with fresh herbs and additional cheese before serving.
Notes
This soup can be customized with different types of cheese or potatoes. Adjust spiciness to your preference by varying the amount of jalapeños used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: soup, comfort food, jalapeño, cheddar, potato, vegetarian