If there is one comfort food that’s guaranteed to warm your soul and ignite your tastebuds, it’s this irresistible Smoky Jalapeño Cheddar Potato Soup Recipe. It’s everything you could want in a bowl: creamy Yukon Gold potatoes, sharp cheddar cheese, and the subtle heat of jalapeños, all kissed with smoky spices. Whether you’re chasing away winter chills or just craving a lively, cheesy dinner, this soup seriously delivers—think of it as the perfect marriage between a loaded baked potato and your favorite bowl of hearty soup!
Ingredients You’ll Need
The secret to this flavor-packed creation is simplicity—each ingredient plays a starring role in the unforgettable taste, texture, or vibrant color of the Smoky Jalapeño Cheddar Potato Soup Recipe. Here’s exactly what you need and why you’ll love having them in your kitchen:
- Butter: Adds richness and a silky foundation for sautéing the aromatics.
- Olive Oil: Prevents burning and lends a touch of depth to the flavor base.
- Yellow Onion: Sweet and savory, it’s the essential backbone for an aromatic start.
- Garlic: Infuses the soup with aromatic warmth—don’t skip it!
- Jalapeños: These offer a gentle kick; you can adjust the heat by adding more or less.
- Smoked Paprika: The secret to that lingering, sultry smokiness—so much more than a regular spice.
- Cayenne Pepper (optional): Use this if you’re craving a bolder punch of heat.
- Salt & Black Pepper: Brings all the flavors into perfect harmony.
- All-Purpose Flour: Forms a quick roux to thicken the soup and make it luscious.
- Low-Sodium Chicken or Vegetable Broth: The flavorful liquid base, letting the potatoes shine without overpowering them.
- Yukon Gold Potatoes: Creamy, buttery, and ideal for thickening the soup as they cook down.
- Whole Milk: Adds creaminess without making the soup too heavy.
- Heavy Cream: Delivers that ultra-silky, decadent finish.
- Sharp Cheddar Cheese: Brings tang, gooey meltiness, and loads of bold flavor.
- Sour Cream: Provides tangy balance and helps make the texture extra dreamy.
- Bacon (optional): The crunchy, salty topper every loaded potato soup deserves.
- Fresh Chives or Green Onions: These bright, fresh herbs keep every spoonful lively and colorful.
How to Make Smoky Jalapeño Cheddar Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the butter and olive oil together over medium heat in a large soup pot or Dutch oven. When the mixture is sizzling and fragrant, add your diced yellow onion. Let it cook low and slow for about 4 to 5 minutes, stirring from time to time, until it turns soft and translucent—this forms the savory foundation of the Smoky Jalapeño Cheddar Potato Soup Recipe. Next, toss in the minced garlic and chopped jalapeños, and let them mingle for a minute or two, just until fragrant. Feel free to take it all in: the kitchen will smell amazing right about now!
Step 2: Spice It Up and Create the Roux
Sprinkle in the smoked paprika, salt, pepper, and cayenne if you want a little extra spark. Stir to coat the veggies, then add the flour and mix constantly for a minute. This step transforms your base into a flavorful roux that thickens the soup and ties all those flavors together, promising a velvety bowlful every time.
Step 3: Add Broth and Potatoes
Slowly pour in the chicken or vegetable broth, whisking as you go so the flour breaks up completely and you’re left with a smooth soup base. Toss in the diced Yukon Gold potatoes. Turn up the heat and bring the pot to a gentle simmer. Let the Smoky Jalapeño Cheddar Potato Soup Recipe bubble, uncovered, for about 15 to 20 minutes—until the potatoes are fork-tender and ready to melt into the soup.
Step 4: Mash and Make It Creamy
When your potatoes reach that dreamy, tender stage, reduce the heat. Using a potato masher or just the back of a spoon, give the soup a few gentle mashes. This step thickens your soup naturally and leaves you with a lovely mix of textures. Now, stir in the milk, heavy cream, sharp cheddar, and sour cream. Watch it transform into a creamy, cheesy pot of magic! Stir until the cheese is melted and everything is smooth and cohesive. Take a quick taste—adjust salt and pepper if it needs a touch more seasoning.
Step 5: Serve with Toppings
Ladle your hot Smoky Jalapeño Cheddar Potato Soup Recipe into bowls and top with crispy crumbled bacon (if using) and a generous handful of fresh chives or green onions. This is where it all comes together—every bite is layered with smoky, spicy, creamy, and crunchy goodness!
How to Serve Smoky Jalapeño Cheddar Potato Soup Recipe
Garnishes
Don’t hold back with the toppings! Crumbled bacon, sharp cheddar, chives, or green onions will add beautiful bursts of flavor and color. A little dollop of sour cream swirled on top never hurts, either. For extra flair, a sprinkle of smoked paprika or a drizzle of olive oil can make each bowl shine.
Side Dishes
This soup pairs wonderfully with a hunk of crusty bread—pick something sturdy to help scoop up those cheesy bites. A crisp green salad with a light vinaigrette offers a refreshing contrast to the richness of the Smoky Jalapeño Cheddar Potato Soup Recipe.
Creative Ways to Present
If you’re hosting, serve the soup in mini bread bowls or espresso cups for a fun appetizer. For a weeknight dinner, arrange a baked potato bar with extra toppings and let everyone customize their own bowl! You could even pack it in a thermos for a dreamy, steaming lunch on the go.
Make Ahead and Storage
Storing Leftovers
Let your leftover Smoky Jalapeño Cheddar Potato Soup Recipe cool completely, then transfer it into airtight containers. It will keep happily in the refrigerator for up to 4 days, making it a perfect meal prep candidate for cozy lunches or speedy weeknight dinners.
Freezing
For longer-term storage, you can freeze this soup! Simply portion it into freezer-safe containers, leaving space for expansion, and freeze for up to 2 months. Although the soup is dairy-rich, gentle reheating after thawing will help prevent separation—just be sure to whisk well as it warms through.
Reheating
To reheat, transfer the soup to a pot over medium-low heat, stirring frequently to restore the creaminess. If the soup thickens too much, add a little extra milk or broth until it’s just right. Microwaving also works for single servings—just be sure to stop and stir every 30 seconds.
FAQs
Can I make the Smoky Jalapeño Cheddar Potato Soup Recipe vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth, and leave out the bacon for a hearty, satisfying vegetarian bowl. You’ll still get all that creamy, smoky, cheesy goodness.
How can I make this recipe gluten-free?
To make your Smoky Jalapeño Cheddar Potato Soup Recipe gluten-free, simply substitute the all-purpose flour with your favorite gluten-free all-purpose blend. The rest of the ingredients are already gluten-free!
Is it possible to make this soup less spicy?
Yes! For a milder version, use just one jalapeño, be sure to remove the seeds and membranes, and skip the cayenne powder. You’ll keep that wonderful jalapeño flavor without overwhelming heat.
Can I use a different type Soup
While Yukon Golds give the creamiest texture, russets can work too, though the soup may be a bit starchier and slightly less golden. Just dice them up the same way and proceed as usual.
What can I do if my soup turns out too thick?
If your Smoky Jalapeño Cheddar Potato Soup Recipe thickens up too much, simply stir in a little more milk or broth while reheating until it’s silky smooth again. This dish is very forgiving!
Final Thoughts
If you’re longing for a bowl of something bold, creamy, and absolutely loaded with flavor, the Smoky Jalapeño Cheddar Potato Soup Recipe is your ticket to soup nirvana. Give it a try, share it with family or friends, and watch as everyone dives in for seconds—you’ve just found your new favorite comfort food!
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Smoky Jalapeño Cheddar Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy and flavorful goodness of this Smoky Jalapeño Cheddar Potato Soup. This comforting soup is a perfect blend of spice from jalapeños, smokiness, and richness from cheddar cheese, creating a hearty and satisfying meal.
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 2–3 jalapeños (seeded and finely chopped)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1 1/2 lbs Yukon Gold potatoes (peeled and diced)
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese (shredded)
- 1/4 cup sour cream
- 4 slices cooked bacon (crumbled, optional)
- 2 tablespoons chopped fresh chives or green onions (for garnish)
Instructions
- Sauté Aromatics: In a large pot, heat butter and olive oil. Sauté onions until softened. Add garlic, jalapeños, smoked paprika, cayenne, salt, and pepper.
- Add Flour and Broth: Stir in flour to create a roux. Gradually whisk in broth to avoid lumps. Add diced potatoes and simmer until tender.
- Thicken Soup: Mash some potatoes to thicken. Stir in milk, cream, cheddar, and sour cream until smooth.
- Adjust and Serve: Adjust seasoning. Serve hot, topped with bacon and chives.
Notes
- Enhance smokiness with liquid smoke or smoked cheddar.
- Adjust spice level by varying jalapeños.
- For vegetarian version, use vegetable broth and omit bacon.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
