If ever there was a soup that truly embodies comfort and excitement all in one spoonful, it’s Jalapeño Cheddar Potato Soup. Imagine tender chunks of potato surrounded by a creamy, cheesy broth with just the right kick from fresh jalapeños. Every bite strikes a beautiful balance between spicy, savory, and soul-warming, making this dish an absolute go-to for chilly evenings, family get-togethers, or whenever you want to impress with minimal fuss. Once you try this, you’ll wonder how you ever lived without the bold character that only Jalapeño Cheddar Potato Soup can bring to your table.

Jalapeño Cheddar Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about how a handful of simple, everyday ingredients can come together to make something truly spectacular. Each one in this list plays a starring role, whether it’s lending creaminess, a pop of color, or that signature zing—so let’s make every addition count!

Butter: The foundation for a rich and velvety soup, it helps bring out all the flavors from the onions, garlic, and jalapeños.
Onion: Adds a sweet, savory depth to every bite—don’t skip it!
Garlic: Just two cloves is enough to infuse your soup with a mouthwatering aroma.
Jalapeños: Seeded and finely chopped, they provide that bold but manageable heat—leave some seeds for extra spice!
All-purpose flour: This may look humble, but it’s the secret to thickening the soup to that luscious, silky consistency.
Chicken or vegetable broth: Choose your favorite base to add body and savoriness; veggie broth makes it vegetarian-friendly!
Peeled and diced potatoes (Yukon Gold or russet): These are the heart of the soup—creamy, filling, and perfect for soaking up all those flavors.
Whole milk or half-and-half: Gives the soup its creamy backbone; feel free to use half Greek yogurt or sour cream for an extra tangy twist.
Shredded sharp cheddar cheese: Melts into a gooey, savory layer of pure comfort—a little extra never hurts for topping!
Smoked paprika: Adds a gentle smokiness that works wonders with the cheddar and jalapeño.
Salt: Just enough to wake up all the flavors in the pot.
Black pepper: A finishing touch of pepper adds subtle warmth without overpowering.
Chopped green onions & extra cheese (optional, for garnish): Brighten up the bowl and bring a hint of fresh crunch and color.

How to Make Jalapeño Cheddar Potato Soup

Step 1: Sauté Aromatics

Start by melting the butter in a large pot or Dutch oven over medium heat. As soon as it’s sizzling, toss in the diced onion and let it cook for 3 to 4 minutes until soft and slightly golden. This base brings out their natural sweetness and is the first step in layering the flavors that make this Jalapeño Cheddar Potato Soup so irresistible.

Step 2: Add Garlic and Jalapeños

Next, stir in the minced garlic and finely chopped jalapeños. Let them gently fry for another minute or two. The aromas at this stage are absolutely mouthwatering—the garlic becomes fragrant, and the jalapeños release just enough heat to tickle your senses.

Step 3: Create the Roux

Sprinkle the flour over the cooked vegetables and stir constantly for about a minute. This step develops a simple roux, which is crucial for thickening the soup and giving it that signature creamy texture. Be patient—this extra minute ensures no floury taste sneaks into your finished dish.

Step 4: Whisk in Broth and Simmer Potatoes

Slowly pour in the chicken or vegetable broth while whisking to ensure you don’t get any lumps. Add the diced potatoes and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer. Let this bubble away, uncovered, for 15 to 20 minutes, or until the potatoes are fork-tender and beginning to fall apart. The potatoes do double duty here: they bulk up the soup and lend their starch for even more creaminess.

Step 5: Add Dairy and Spices

When the potatoes are soft, pour in the milk (or half-and-half) along with smoked paprika, salt, and black pepper. Give everything a good stir and take a moment to inhale that incredible aroma. This is when the Jalapeño Cheddar Potato Soup starts to transform into something truly special—rich, aromatic, and inviting.

Step 6: Blend and Cheese

It’s time to customize your soup’s texture. Use an immersion blender to partially blend the soup directly in the pot, or simply mash some potatoes with the back of a spoon if you like a chunkier consistency. Stir in the shredded cheddar cheese a handful at a time, letting it melt completely into the hot soup. This is the magic moment when your soup turns gloriously velvety.

Step 7: Taste, Adjust, and Serve

Give your Jalapeño Cheddar Potato Soup a final taste and tweak with extra salt or pepper as needed. Ladle it piping hot into bowls, top with green onions and extra cheese if you’re feeling decadent, and get ready for cozy, cheesy goodness like no other.

How to Serve Jalapeño Cheddar Potato Soup

Garnishes

The right garnish can make your Jalapeño Cheddar Potato Soup look as fabulous as it tastes. I love sprinkling a mound of sharp cheddar, chopped green onions, or—if I’m feeling fancy—a little extra chopped jalapeño for color and zing. These finishing touches add fresh crunch, a burst of color, and the promise of even more flavor with each spoonful.

Side Dishes

This soup is phenomenal on its own, but pairing it with crusty bread, a warm baguette, or even homemade biscuits takes things to the next level. A simple green salad with a zippy vinaigrette or classic Caesar also works wonders to lighten up the meal and offer a fresh counterpoint to the rich, creamy bowl.

Creative Ways to Present

For a playful twist, try serving Jalapeño Cheddar Potato Soup in bread bowls so everyone can relish every last drop—with edible dishware! You can also serve it in small cups or shot glasses as an appetizer at gatherings. For a hearty brunch, turn it into a loaded potato bar by providing bowls of bacon bits, sour cream, and fresh herbs alongside.

Make Ahead and Storage

Storing Leftovers

Leftover Jalapeño Cheddar Potato Soup keeps beautifully in an airtight container in the fridge for up to four days. The flavors deepen as it rests, so you might even find it tastes better on day two! Stir well before serving to make sure everything is evenly mixed.

Freezing

This soup can be frozen, but keep in mind that dairy-based soups sometimes separate after thawing. To freeze, cool the soup completely, then portion it into containers, leaving some space for expansion. When ready to use, thaw overnight in the fridge for the smoothest texture.

Reheating

Warm your Jalapeño Cheddar Potato Soup gently over medium-low heat, stirring frequently. If you notice any separation, just give it a good whisk—sometimes an extra splash of milk or broth helps bring it right back to creamy perfection. Avoid boiling vigorously, as this can cause the dairy and cheese to split.

FAQs

Can I make Jalapeño Cheddar Potato Soup vegetarian?

Absolutely! Just use vegetable broth instead of chicken broth, and you’ll have a meatless soup that’s just as hearty and flavorful. Every other ingredient remains the same, so you’re not sacrificing any richness or depth.

How spicy is this soup?

With the seeds removed from the jalapeños, the heat is gentle but present—enough to keep things interesting without overpowering the other flavors. For more kick, simply leave some seeds in or add a sprinkle of cayenne as noted in the tips.

What are the best potatoes to use?

Both Yukon Gold and russet potatoes shine here. Yukon Golds make the soup creamier and lend a buttery flavor, while russets break down more for an ultra-smooth texture. Choose whichever you have handy (or mix them for the best of both worlds!).

Can I make this soup gluten-free?

Definitely. Replace the all-purpose flour with your favorite gluten-free flour blend or even cornstarch. Just be sure to whisk well to avoid lumps, and you’ll enjoy the same creamy texture without the gluten.

How can I make Jalapeño Cheddar Potato Soup even richer?

For an extra decadent bowl, substitute half of the milk with heavy cream or stir in a couple of tablespoons of cream cheese at the end. You can also use extra cheddar or a blend of cheeses for that ultra-savory punch.

Final Thoughts

If you’re looking for a dish that brings excitement and comfort to the dinner table, Jalapeño Cheddar Potato Soup is it! Every spoonful is a celebration of creamy potatoes, melty cheese, and that perfect hint of jalapeño zing. I hope you savor every cozy, satisfying bowl—and don’t forget to share this new favorite with your friends and family!

Jalapeño Cheddar Potato Soup Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Jalapeño Cheddar Potato Soup is a creamy and flavorful dish with a spicy kick, perfect for warming up on a chilly day. The combination of sharp cheddar cheese, jalapeños, and potatoes creates a rich and satisfying soup that is sure to become a favorite comfort food.

Ingredients

Scale

For the Soup:

2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
2 jalapeños, seeded and finely chopped
2 tablespoons all-purpose flour
4 cups chicken or vegetable broth
4 cups peeled and diced potatoes (Yukon gold or russet)
1 cup whole milk or half-and-half
1 ½ cups shredded sharp cheddar cheese
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
Chopped green onions and extra cheese for garnish (optional)

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Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
Stir in the garlic and chopped jalapeños and cook for another 1–2 minutes until fragrant.
Sprinkle in the flour and stir constantly for about 1 minute to form a roux.
Slowly whisk in the broth, making sure there are no lumps.
Add the diced potatoes, bring the mixture to a boil, then reduce heat to a simmer.
Cook uncovered for 15–20 minutes, or until the potatoes are tender.
Stir in the milk, smoked paprika, salt, and pepper.
Use an immersion blender to blend part of the soup for a creamier texture, or mash some of the potatoes with a spoon.
Stir in the shredded cheddar cheese until melted and smooth.
Taste and adjust seasoning as needed.
Serve hot, garnished with green onions and extra cheese if desired.

Notes

For extra spice, leave some jalapeño seeds in or add a pinch of cayenne.
You can substitute Greek yogurt or sour cream for half of the milk for added richness.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American