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)
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
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
