Smoky Jalapeño Cheddar Potato Soup is a rich, creamy, and flavorful soup that combines the comfort of hearty potatoes , smoky kick of jalapeños and cheddar cheese. The blend of spices and creamy texture makes it the perfect warming dish for chilly evenings. It’s indulgent yet balanced, with just the right amount of heat from the jalapeños, making each spoonful a comforting delight.
Why You’ll Love This Recipe
This soup is the ultimate comfort food with a twist! The creamy texture from the potatoes is enhanced by the smoky flavor of the jalapeños and the sharpness of cheddar cheese. The heat from the jalapeños is perfectly balanced by the richness of the soup, creating a satisfying and hearty bowl. It’s easy to make, filling, and the smoky flavor adds an exciting depth that will make this soup your new favorite for cooler weather.
Ingredients
- 4 medium potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 jalapeños, seeds removed and chopped (adjust to desired spice level)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 4 cups vegetable or chicken broth
- 1 cup whole milk (or half-and-half for extra creaminess)
- 2 cups shredded sharp cheddar cheese
- Salt to taste
- Fresh cilantro for garnish (optional)
- Sour cream (optional, for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the potatoes: In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook for 3-4 minutes, until softened and translucent.
- Add garlic and jalapeños: Add the minced garlic and chopped jalapeños to the pot, cooking for another 1-2 minutes until fragrant. Stir in the smoked paprika, cumin, black pepper, and a pinch of salt, cooking for an additional 30 seconds to allow the spices to bloom.
- Cook the potatoes: Add the diced potatoes to the pot, stirring to coat them in the spices and aromatics. Pour in the broth and bring the mixture to a simmer. Let it cook for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Blend the soup (optional): For a creamy texture, use an immersion blender directly in the pot to blend the soup to your desired consistency. If you don’t have an immersion blender, you can transfer part of the soup to a regular blender and blend it, then return it to the pot. For a chunkier texture, blend only half the soup.
- Add the milk and cheese: Stir in the milk and bring the soup back to a simmer. Once it’s heated through, add the shredded cheddar cheese in small handfuls, stirring to melt the cheese and make the soup creamy. Adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and a dollop of sour cream if desired. Serve hot and enjoy!
Servings and timing
- Servings: 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy version: If you want to amp up the heat, add extra jalapeños or stir in some hot sauce. You can also use a spicy cheese like pepper jack for a more fiery flavor.
- Vegetarian option: This soup is naturally vegetarian. However, you can make it vegan by substituting the cheese and milk with dairy-free alternatives like vegan cheddar cheese and coconut milk or almond milk.
- Add protein: For a heartier meal, add some cooked chicken or turkey sausage. You can also stir in some cooked beef for extra smoky flavor.
- Roasted jalapeños: For an added smoky flavor, roast the jalapeños before adding them to the soup.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. This soup keeps well and the flavors continue to deepen.
- Reheating: Reheat the soup on the stove over medium heat, stirring occasionally, until warmed through. If it’s too thick after refrigerating, simply add a bit more milk or broth to reach the desired consistency.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes would make a great substitute, adding a slightly sweeter flavor that pairs wonderfully with the smoky jalapeños.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. The flavors often develop even more after sitting overnight.
Can I use a regular blender instead of an immersion blender?
Yes, you can use a regular blender to blend the soup. Just be sure to let the soup cool slightly before transferring it to the blender in batches. After blending, return it to the pot and continue with the recipe.
How do I make this soup spicier?
To increase the spice level, add more jalapeños, or include some hot sauce or chili flakes. You can also use a spicy cheese like pepper jack or add chipotle peppers for additional heat.
Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. When reheating, you may need to add a bit more liquid to get the desired consistency.
Can I use different types of cheese?
While cheddar cheese is ideal for this soup, you can experiment with other cheeses like Monterey Jack, Colby, or even a mix of cheeses for a different flavor profile.
How can I make this soup creamier without dairy?
If you want a creamier texture without dairy, you can blend in some cashews or add a bit of coconut cream for richness.
How can I add more vegetables to this soup?
To boost the nutrition, you can add vegetables like corn, bell peppers, or carrots along with the potatoes. Just sauté them with the onions and garlic to soften before adding the broth.
Can I use low-fat cheese or milk?
Yes, you can use low-fat cheese and milk for a lighter version of this soup, though the texture may not be as rich and creamy.
Conclusion
Smoky Jalapeño Cheddar Potato Soup is the ultimate comfort food with a bold twist. The creamy potatoes, smoky jalapeños, and sharp cheddar create a deliciously hearty and flavorful soup that’s perfect for any occasion. Whether you’re looking for a cozy meal on a chilly day or want something hearty yet easy to make, this soup is sure to satisfy.
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Smoky Jalapeño Cheddar Potato Soup
- Total Time: 45 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Smoky Jalapeño Cheddar Potato Soup combines creamy potatoes, spicy jalapeños, and sharp cheddar cheese with a smoky twist for a rich and comforting bowl of soup. Perfect for chilly nights, this hearty soup is easy to make and packed with flavor, sure to warm you up from the inside out.
Ingredients
For the Soup Base:
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4 large russet potatoes, peeled and diced
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1 tablespoon olive oil (or butter)
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1 medium onion, diced
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2 cloves garlic, minced
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2-3 fresh jalapeños, seeds removed and finely chopped (adjust for spice level)
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1 teaspoon smoked paprika (for the smoky flavor)
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1/2 teaspoon ground cumin
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4 cups chicken broth (or vegetable broth for a vegetarian option)
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1 cup milk (or heavy cream for a richer texture)
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon black pepper
For the Topping:
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1 1/2 cups sharp cheddar cheese, shredded
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2 tablespoons fresh cilantro or green onions, chopped (optional)
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Sour cream (optional, for garnish)
- Crumbled beef (optional, for added crunch)
Instructions
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Prepare the Vegetables:
Peel and dice the potatoes. Set aside. Dice the onion, mince the garlic, and finely chop the jalapeños, removing the seeds if you want to reduce the heat. -
Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until soft and translucent. Add the minced garlic and jalapeños, cooking for another 1-2 minutes until fragrant. -
Add the Potatoes and Seasonings:
Stir in the diced potatoes, smoked paprika, and cumin. Cook for another 2 minutes, letting the spices toast slightly and infuse the potatoes. -
Simmer the Soup:
Pour in the chicken or vegetable broth, making sure the potatoes are mostly covered. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are fork-tender. -
Blend the Soup:
Once the potatoes are cooked, use an immersion blender to blend the soup until it reaches your desired consistency. You can blend it completely for a smooth soup or leave it a little chunky for more texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth. -
Add Milk and Cheese:
Stir in the milk and shredded cheddar cheese, allowing the cheese to melt into the soup. Continue to cook over low heat for 5-7 minutes, stirring occasionally, until the soup is creamy and well-combined. Taste and adjust the seasoning with salt and pepper. -
Serve:
Ladle the soup into bowls and top with extra shredded cheddar cheese, fresh cilantro or green onions, a dollop of sour cream, and crumbled beef (if desired). Serve with crusty bread for dipping.
Notes
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Adjusting the Heat: For a milder version, use fewer jalapeños or remove the seeds completely. You can also substitute jalapeños with poblano peppers for a more mild flavor.
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Make It Vegan: Use non-dairy milk (like almond or oat milk) and dairy-free cheese to make this soup vegan-friendly.
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Add Protein: For extra protein, you can add cooked shredded chicken or crispy beefto the soup while simmering or as a topping.
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Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat on the stove and add a little extra milk or broth to thin it out if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
