Description
A creamy and spicy soup that blends potatoes, cheddar, and jalapeños for a comforting fall dish.
Ingredients
Scale
- 4 medium russet or Yukon gold potatoes, peeled and diced
- 2 fresh jalapeños, chopped
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: fresh cilantro or green onions for garnish
Instructions
- Prepare the Ingredients: Peel and dice the potatoes, chop the onions, garlic, and jalapeños.
- Sauté the Veggies: In a large pot, melt butter over medium heat. Add onion and garlic, sauté for about 5 minutes.
- Add the Jalapeños: Incorporate jalapeños and cook for another minute.
- Cook the Potatoes: Add diced potatoes and broth. Bring to a simmer and cover for 20 minutes or until potatoes are fork-tender.
- Blend for Creaminess: Use an immersion blender to puree the soup to your desired consistency.
- Cheesy Goodness: Stir in shredded cheddar until melted.
- Finish with Cream: Add cream, season with salt and pepper, and sprinkle with smoked paprika if desired.
- Serve: Ladle into bowls and garnish with cilantro or green onions.
Notes
The soup tastes even better the next day. Can be stored in the fridge for up to 4 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg
Keywords: soup, jalapeño, cheddar, comfort food, fall recipes