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
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.
Notes
- For a vegetarian version, substitute vegetable broth and omit bacon.
- Adjust jalapeños based on desired heat level.
- This soup thickens as it cools—add a splash of broth or milk when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 390
- Sugar: 5g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 65mg
