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
Scale
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
