If you are craving something wonderfully comforting yet packed with a punch of flavor, this Smoky Jalapeño Cheddar Potato Soup Recipe is an absolute must-try. It perfectly balances the creamy richness of sharp cheddar and tender potatoes with the smoky warmth of jalapeños and paprika. Whether you need a cozy dinner for a chilly night or an impressive dish to share with friends, this soup delivers a harmonious blend of textures and bold flavors that will leave you coming back for more.
Ingredients You’ll Need
These simple and essential ingredients come together beautifully to create a hearty, flavorful soup. Each component plays a crucial role — from the creamy potatoes lending body and texture to the smoky jalapeños adding the perfect spicy kick.
- 2 tablespoons butter: Provides a rich, silky base for sautéing the aromatics and enhances flavor depth.
- 1 tablespoon olive oil: Helps prevent the butter from burning and adds subtle fruity notes.
- 1 small onion (diced): Adds sweetness and layers of savory flavor when cooked slowly.
- 2 cloves garlic (minced): Infuses the soup with a warm, aromatic kick.
- 1–2 jalapeños (seeded and finely chopped): Brings the smoky heat that defines the soup’s character; adjust quantity for desired spice.
- 4 cups peeled and diced potatoes: Yukon gold or russet potatoes provide a creamy texture and neutral flavor base.
- 1 teaspoon smoked paprika: Contributes a deep smoky note that intensifies the overall warmth.
- 1/2 teaspoon ground cumin: Adds subtle earthiness that complements the spicy elements.
- Salt and black pepper to taste: Crucial seasonings that brighten and balance the flavors.
- 4 cups low-sodium chicken or vegetable broth: Delivers the liquid foundation and enhances the soup’s savory profile.
- 1 cup whole milk or half-and-half: Gives the soup a luscious creaminess without overpowering the other flavors.
- 1 cup shredded sharp cheddar cheese: Provides bold, tangy richness that melts beautifully into the potatoes.
- 1/4 cup sour cream: Adds a tangy finish and smooth mouthfeel to the final dish.
- 2 green onions (sliced, for garnish): Bring freshness and vivid color to the finished bowl.
- Crumbled bacon and extra cheese (optional toppings): Perfect for adding a smoky crunch and extra indulgence if you like.
How to Make Smoky Jalapeño Cheddar Potato Soup Recipe
Step 1: Sauté the aromatics
Start by heating the butter and olive oil in a large pot over medium heat. Once melted, add the diced onion and chopped jalapeños. Cook them gently for about 3 to 4 minutes until they soften and release their fragrant aroma. This step builds the flavor foundation by allowing the natural sweetness of the onion to develop alongside the smoky heat of the jalapeños. Next, stir in the minced garlic, smoked paprika, and ground cumin. Cook everything together for an additional 30 seconds to coax out those deep, smoky notes and infuse the mixture with warmth.
Step 2: Add potatoes and broth
Now it’s time to add the peeled and diced potatoes into the pot, along with the broth. Sprinkle in salt and black pepper to taste, then bring the entire mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 15 to 20 minutes, or until the potatoes are fork-tender. This simmering step softens the potatoes to the perfect consistency, allowing them to absorb all the bold spices and smoky flavors in the broth.
Step 3: Blend the soup
For that ideal balance of creamy texture and a little bit of chunky goodness, partially puree the soup. Use an immersion blender right in the pot, or carefully transfer half of the soup to a blender and process until smooth. Then return it to the pot and give everything a good stir. This step ensures your soup is luxuriously thick without being overly creamy.
Step 4: Add dairy and cheese
Reduce the heat to low and stir in your whole milk or half-and-half, followed by the shredded sharp cheddar cheese. Keep the soup gently warm and stir continuously until the cheese melts completely and the soup attains a silky, smooth consistency. Avoid boiling at this stage to prevent the dairy from curdling and keep the cheese silky.
Step 5: Finish with sour cream and adjust seasoning
Turn off the heat and fold in the sour cream for a subtle tang and extra creaminess that rounds out the soup perfectly. Give it a taste and adjust the salt, pepper, or even add more smoked paprika if you want to punch up the smokiness. Your Smoky Jalapeño Cheddar Potato Soup Recipe is now ready to serve!
How to Serve Smoky Jalapeño Cheddar Potato Soup Recipe
Garnishes
Top your steaming bowl with thinly sliced green onions to add a fresh, crisp bite that contrasts wonderfully with the creamy base. If you’re feeling indulgent, sprinkle on some crumbled bacon or extra shredded cheddar for a smoky, savory crunch that elevates the flavor profile even further. These simple touches make the soup feel extra special and inviting.
Side Dishes
Serve this smoky, cheesy soup with rustic crusty bread or warm cornbread for sopping up every delicious drop. A crisp green salad with a vinaigrette can brighten the meal and balance the richness of the soup. Alternatively, pair it with roasted vegetables for a well-rounded, comforting feast.
Creative Ways to Present
For a crowd-pleasing presentation, serve the soup in hollowed-out bread bowls for that rustic charm. Drizzle a little extra sour cream or olive oil on top and sprinkle with paprika or chopped cilantro to make each bowl a work of art. You might also consider layering the toppings separately on the table so everyone can customize their bowl with their favorite garnishes.
Make Ahead and Storage
Storing Leftovers
This Smoky Jalapeño Cheddar Potato Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and ensure the flavors meld even more beautifully overnight.
Freezing
If you want to enjoy this soup later, it freezes well for up to 2 months. Be sure to cool it completely before transferring it into freezer-safe containers. Keep in mind that freezing may slightly alter the texture, so give it a good stir after thawing and before reheating.
Reheating
Reheat gently on the stovetop over low heat to avoid curdling the dairy components. Stir frequently and add a splash of milk or broth if the soup has thickened too much. Microwaving is also possible but do it in short intervals, stirring in between to maintain that creamy consistency and even warmth.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth and omit the bacon toppings, and you’ll still have a delicious and hearty vegetarian-friendly version of this Smoky Jalapeño Cheddar Potato Soup Recipe.
How spicy is this soup, and can I adjust it?
The heat level depends on how many jalapeños you use and whether you keep or remove the seeds. Start with one jalapeño if you prefer mild spice and adjust up to two or even more for a bolder kick. You can also add chipotle powder for an extra smoky heat.
What type of potatoes work best for this soup?
Yukon gold and russet potatoes are ideal because they become tender when cooked but still hold some texture after blending, creating that perfect creamy consistency without turning into mush.
Can I substitute the cheddar cheese?
Yes! Pepper jack cheese works wonderfully if you want a bit more spice, or you can use mild cheddar for a subtler flavor. Just choose a cheese that melts well for the best results.
Is it possible to make this soup vegan?
To make it vegan, swap butter for plant-based margarine, use vegetable broth, non-dairy milk such as oat or almond milk, and omit cheese or use vegan cheese alternatives. The flavors will still be rich and satisfying.
Final Thoughts
If you want a bowl of soup that feels like a warm hug but with just the right smoky and spicy punch, this Smoky Jalapeño Cheddar Potato Soup Recipe is a real winner. It’s surprisingly simple to make but delivers layers of flavor that comfort and excite every spoonful. Go ahead and treat yourself and your loved ones to this cozy, cheesy delight — I promise it will become a fast favorite in your recipe collection!
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Smoky Jalapeño Cheddar Potato Soup Recipe
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This Smoky Jalapeño Cheddar Potato Soup is a comforting and flavorful dish featuring tender potatoes simmered with smoky spices and spicy jalapeños. Rich with sharp cheddar cheese and creamy sour cream, it offers a perfect balance of heat and creaminess. Ideal for chilly days or anytime you crave a hearty soup with a spicy kick.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1–2 jalapeños, seeded and finely chopped (adjust for heat)
Main Ingredients
- 4 cups peeled and diced potatoes (Yukon gold or russet)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 4 cups low-sodium chicken or vegetable broth
Dairy
- 1 cup whole milk or half-and-half
- 1 cup shredded sharp cheddar cheese
- 1/4 cup sour cream
Toppings
- 2 green onions, sliced (for garnish)
- Crumbled bacon (optional)
- Extra shredded cheddar cheese (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and jalapeño, and cook for 3 to 4 minutes until they soften. Stir in the minced garlic, smoked paprika, and ground cumin, cooking for another 30 seconds until fragrant.
- Cook Potatoes: Add the peeled and diced potatoes to the pot along with the low-sodium broth, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- Blend Soup: Use an immersion blender to puree part of the soup directly in the pot for a creamy texture. Alternatively, carefully transfer half of the soup to a blender, puree until smooth, and return it to the pot.
- Add Dairy and Cheese: Stir in the milk or half-and-half followed by the shredded sharp cheddar cheese. Cook the soup over low heat, stirring continuously until the cheese melts and the soup is smooth. Avoid boiling at this stage to prevent curdling.
- Finish and Serve: Stir in the sour cream and adjust seasoning as needed with salt and pepper. Ladle the soup into bowls and garnish with sliced green onions, crumbled bacon, and extra cheese if desired. Serve hot for the best experience.
Notes
- For an extra smoky flavor, roast the jalapeños before chopping or add a pinch of chipotle powder to the soup.
- Use pepper jack cheese instead of cheddar for additional heat.
- To make this recipe vegetarian, use vegetable broth and omit the bacon toppings.
- Adjust jalapeño quantity based on your heat preference.
- Use Yukon gold potatoes for creamier texture or russet potatoes for a traditional fluffy bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
