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
Scale
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
