If you’re craving pure comfort with a little kick, let me introduce you to my new obsession: Smoky Jalapeño Cheddar Potato Soup. This dreamy bowl of goodness is loaded with tender Yukon Gold potatoes, sharp cheddar, and those irresistible smoky, spicy notes from fire-kissed jalapeños and aromatic spices. It’s thick, creamy, and hearty—the sort of soup that wraps you up like your favorite blanket and delivers a burst of bold flavor in every spoonful. Whether you need an easy weeknight dinner or a crowd-pleaser for friends, this soup is the answer!

Smoky Jalapeño Cheddar Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

This isn’t just any potato soup—it’s the result of simple, purposeful ingredients coming together to create something truly memorable. Each component brings a unique touch, from the creamy base to a subtle, lingering heat and just the right amount of smokiness.

Butter (2 tablespoons): Adds richness and helps coax sweetness from the onions and jalapeños.
Olive oil (1 tablespoon): Blends with the butter for a silky, flavorful start to your soup.
Small onion, diced: The flavor backbone that becomes soft and fragrant as it cooks.
Garlic cloves, minced (2): Infuses the entire pot with warm, savory undertones.
Jalapeños, seeded and finely chopped (2): The key to that subtle, spicy warmth without overpowering heat—seeding keeps things friendly!
Smoked paprika (1 teaspoon): Where the smoky magic happens! A must-have for depth and complexity.
Ground cumin (1/2 teaspoon): Adds earthy, slightly nutty notes that round out the soup’s flavor profile.
Black pepper (1/4 teaspoon): Just enough bite to enhance every savory spoonful.
Salt (1/2 teaspoon): Balances all the flavors—taste and adjust as you go.
Yukon Gold potatoes, peeled and diced (4 cups): Their buttery texture and golden color are perfect for a velvety soup.
Low-sodium chicken broth (3 cups): Lends body and gentle savoriness to the base. (Use veggie broth for a vegetarian version!)
Whole milk (1 cup): Brings creaminess without heaviness, keeping the soup balanced.
Heavy cream (1/2 cup): For that luxurious, luscious finish everyone loves.
Shredded sharp cheddar cheese (1 1/2 cups): Melts smoothly, providing tang and depth; use good cheddar if you can!
Sour cream (1/4 cup): Adds tanginess and a silky finish right at the end.
Chopped green onions for garnish (1/4 cup): Fresh, bright flavor to balance everything out.
Optional: Crumbled bacon or extra cheese for topping: Because toppings are half the fun, especially for a loaded bowl!

How to Make Smoky Jalapeño Cheddar Potato Soup

Step 1: Sauté the Aromatics

Start by grabbing your favorite large pot or Dutch oven and setting it over medium heat. Melt the butter together with the olive oil until they sizzle quietly—a perfect base for building flavor. Toss in the diced onion and let it soften and turn fragrant, stirring occasionally for 3 to 4 minutes. As the onion gets translucent, sprinkle in the garlic and finely chopped jalapeños. Let them mingle for another minute or two, until your kitchen smells simply irresistible.

Step 2: Add the Spices

Now it’s time to layer in those beautiful, smoky notes. Sprinkle in the smoked paprika, ground cumin, black pepper, and salt. Give everything a good stir so that the heat from the pot activates the spices, coating the vegetables in a gorgeous, reddish glow. This step is the secret to that signature depth of flavor in every bite of Smoky Jalapeño Cheddar Potato Soup.

Step 3: Simmer the Potatoes

Add the peeled and diced Yukon Gold potatoes, then pour in your low-sodium chicken broth. Stir everything together and boost the heat, bringing the mixture to a boil. Once it’s bubbling merrily, reduce to a steady simmer and let those potatoes cook gently for 15 to 20 minutes. You’ll know they’re ready when they’re fork-tender and easily mashable—just perfect for a creamy soup that still has some texture.

Step 4: Blend for Creaminess

This is where you get to choose your own adventure. Use an immersion blender right in the pot to partially blend the soup, leaving some potato chunks for body and bite. Alternatively, transfer about half the soup to a blender, puree, then stir it back in. The result: a bowl that’s rich, slightly rustic, and seriously satisfying.

Step 5: Finish With Dairy and Cheese

Lower the heat and gently stir in the whole milk, heavy cream, and shredded sharp cheddar cheese. Give everything a moment to melt together—you want a velvety texture with melty cheese ribbons throughout. Once smooth, remove from the heat and swirl in the sour cream for extra richness. That’s it: your Smoky Jalapeño Cheddar Potato Soup is ready to ladle, garnish, and devour.

How to Serve Smoky Jalapeño Cheddar Potato Soup

Garnishes

The finishing touches really make this soup shine. Sprinkle chopped green onions on top for a burst of freshness and color. For extra indulgence, add crumbled cooked bacon or an extra handful of shredded cheddar. Each garnish adds new layers of texture and flavor, making every bowl feel special and crave-worthy.

Side Dishes

This soup is a meal on its own, but a crusty, buttered slice of sourdough or a warm baguette turns it into a true feast. For a lighter pairing, try a crisp apple slaw or a simple green salad. And don’t forget: Smoky Jalapeño Cheddar Potato Soup makes excellent company for a grilled cheese sandwich—just saying.

Creative Ways to Present

For guests or family, ladle the soup into small mugs for a cozy appetizer, or serve it in individual bread bowls for a showstopping dinner. Layer on all the toppings and let everyone customize their own bowl. The jewel-like jalapeño bits and melty cheddar striations look gorgeous with a final flourish of green onions.

Make Ahead and Storage

Storing Leftovers

Got extra Smoky Jalapeño Cheddar Potato Soup? Lucky you! Simply cool the soup completely before storing in airtight containers in the refrigerator. It will keep for up to 4 days. The texture may thicken as it sits; just give it a good stir before reheating.

Freezing

Creamy soups can sometimes get a bit grainy when frozen, but this one holds up remarkably well. Allow the soup to cool, then portion into freezer-safe containers. Leave a bit of space at the top for expansion and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

When it’s time for another bowl, gently reheat the soup on the stovetop over medium-low heat, stirring often. If the soup seems too thick, add a splash of chicken broth or milk to bring back its velvety texture. Microwave reheating works in a pinch too; just cover loosely and heat in intervals, stirring in between.

FAQs

Can I make Smoky Jalapeño Cheddar Potato Soup vegetarian?

Absolutely! Just swap the chicken broth for your favorite low-sodium vegetable broth and skip the bacon garnish. The soup stays wonderfully creamy and full of flavor with these easy switches.

How spicy is this soup?

The heat level is totally customizable. Removing the jalapeño seeds and membranes mutes the heat, leaving a gentle warmth. Love it spicy? Keep some seeds in or add another jalapeño for extra fire.

What are the best potatoes to use?

Yukon Golds are ideal because they cook up buttery and creamy, but you can substitute Russets or even red potatoes in a pinch—just peel and dice them small so they cook evenly.

Can I freeze Smoky Jalapeño Cheddar Potato Soup with the dairy?

You can! Just note the texture may change a bit when thawed (sometimes slightly grainy), but a vigorous whisk while reheating usually brings everything back together beautifully. Add a splash of milk if needed.

How do I make the soup gluten-free?

This Smoky Jalapeño Cheddar Potato Soup is naturally gluten-free as there’s no flour or thickeners. Just be sure your broth and other packaged ingredients are certified gluten-free if you’re cooking for someone with allergies.

Final Thoughts

If you’re ready to elevate your soup game, you have to give Smoky Jalapeño Cheddar Potato Soup a try. It’s irresistibly creamy, packs a bold, smoky flavor, and will warm you up from the inside out. Trust me, one spoonful and you’ll want to make it all winter long—so grab your jalapeños and let’s get simmering!

Smoky Jalapeño Cheddar Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 28 reviews

Author: Emma
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Smoky Jalapeño Cheddar Potato Soup is a comforting and flavorful dish that combines the creaminess of cheddar cheese with the smokiness of paprika and the heat of jalapeños. Perfect for a cozy meal on a chilly day.

Ingredients

Scale

For the Soup:

2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium jalapeños, seeded and finely chopped
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon salt
4 cups peeled and diced Yukon Gold potatoes
3 cups low-sodium chicken broth
1 cup whole milk
1/2 cup heavy cream
1 1/2 cups shredded sharp cheddar cheese
1/4 cup sour cream
1/4 cup chopped green onions (for garnish)
Optional: crumbled cooked bacon or extra cheese for topping

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Instructions

In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened.
Stir in garlic and jalapeños and cook for another 1–2 minutes.
Add smoked paprika, cumin, salt, and pepper, stirring to coat the vegetables.
Add diced potatoes and chicken broth, then bring to a boil. Reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
Use an immersion blender to partially blend the soup, leaving some texture.
Stir in milk, cream, and shredded cheddar cheese until melted and smooth.
Remove from heat and stir in sour cream.
Serve hot, garnished with green onions and optional bacon or extra cheese.