Description
Warm up with this creamy and spicy Smoky Jalapeño Cheddar Potato Soup. The perfect balance of heat from jalapeños and cayenne, with the richness of cheddar cheese and smoked paprika. A comforting and flavorful bowl of soup for chilly days!
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 jalapeños, diced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Chopped chives for garnish
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the diced potatoes, jalapeños, broth, smoked paprika, and cayenne pepper.
- Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Use an immersion blender to blend the soup until smooth.
- Stir in the milk and cheddar cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped chives.
Notes
- For a spicier soup, leave the seeds in the jalapeños.
- If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
- For extra richness, add a dollop of sour cream when serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes