If youāre craving pure comfort with a little kick, let me introduce you to my new obsession: Smoky JalapeƱo Cheddar Potato Soup. This dreamy bowl of goodness is loaded with tender Yukon Gold potatoes, sharp cheddar, and those irresistible smoky, spicy notes from fire-kissed jalapeƱos and aromatic spices. Itās thick, creamy, and heartyāthe sort of soup that wraps you up like your favorite blanket and delivers a burst of bold flavor in every spoonful. Whether you need an easy weeknight dinner or a crowd-pleaser for friends, this soup is the answer!
Ingredients You’ll Need
This isnāt just any potato soupāitās the result of simple, purposeful ingredients coming together to create something truly memorable. Each component brings a unique touch, from the creamy base to a subtle, lingering heat and just the right amount of smokiness.
- Butter (2 tablespoons): Adds richness and helps coax sweetness from the onions and jalapeƱos.
- Olive oil (1 tablespoon): Blends with the butter for a silky, flavorful start to your soup.
- Small onion, diced: The flavor backbone that becomes soft and fragrant as it cooks.
- Garlic cloves, minced (2): Infuses the entire pot with warm, savory undertones.
- JalapeƱos, seeded and finely chopped (2): The key to that subtle, spicy warmth without overpowering heatāseeding keeps things friendly!
- Smoked paprika (1 teaspoon): Where the smoky magic happens! A must-have for depth and complexity.
- Ground cumin (1/2 teaspoon): Adds earthy, slightly nutty notes that round out the soupās flavor profile.
- Black pepper (1/4 teaspoon): Just enough bite to enhance every savory spoonful.
- Salt (1/2 teaspoon): Balances all the flavorsātaste and adjust as you go.
- Yukon Gold potatoes, peeled and diced (4 cups): Their buttery texture and golden color are perfect for a velvety soup.
- Low-sodium chicken broth (3 cups): Lends body and gentle savoriness to the base. (Use veggie broth for a vegetarian version!)
- Whole milk (1 cup): Brings creaminess without heaviness, keeping the soup balanced.
- Heavy cream (1/2 cup): For that luxurious, luscious finish everyone loves.
- Shredded sharp cheddar cheese (1 1/2 cups): Melts smoothly, providing tang and depth; use good cheddar if you can!
- Sour cream (1/4 cup): Adds tanginess and a silky finish right at the end.
- Chopped green onions for garnish (1/4 cup): Fresh, bright flavor to balance everything out.
- Optional: Crumbled bacon or extra cheese for topping: Because toppings are half the fun, especially for a loaded bowl!
How to Make Smoky JalapeƱo Cheddar Potato Soup
Step 1: SautƩ the Aromatics
Start by grabbing your favorite large pot or Dutch oven and setting it over medium heat. Melt the butter together with the olive oil until they sizzle quietlyāa perfect base for building flavor. Toss in the diced onion and let it soften and turn fragrant, stirring occasionally for 3 to 4 minutes. As the onion gets translucent, sprinkle in the garlic and finely chopped jalapeƱos. Let them mingle for another minute or two, until your kitchen smells simply irresistible.
Step 2: Add the Spices
Now itās time to layer in those beautiful, smoky notes. Sprinkle in the smoked paprika, ground cumin, black pepper, and salt. Give everything a good stir so that the heat from the pot activates the spices, coating the vegetables in a gorgeous, reddish glow. This step is the secret to that signature depth of flavor in every bite of Smoky JalapeƱo Cheddar Potato Soup.
Step 3: Simmer the Potatoes
Add the peeled and diced Yukon Gold potatoes, then pour in your low-sodium chicken broth. Stir everything together and boost the heat, bringing the mixture to a boil. Once itās bubbling merrily, reduce to a steady simmer and let those potatoes cook gently for 15 to 20 minutes. Youāll know theyāre ready when theyāre fork-tender and easily mashableājust perfect for a creamy soup that still has some texture.
Step 4: Blend for Creaminess
This is where you get to choose your own adventure. Use an immersion blender right in the pot to partially blend the soup, leaving some potato chunks for body and bite. Alternatively, transfer about half the soup to a blender, puree, then stir it back in. The result: a bowl thatās rich, slightly rustic, and seriously satisfying.
Step 5: Finish With Dairy and Cheese
Lower the heat and gently stir in the whole milk, heavy cream, and shredded sharp cheddar cheese. Give everything a moment to melt togetherāyou want a velvety texture with melty cheese ribbons throughout. Once smooth, remove from the heat and swirl in the sour cream for extra richness. Thatās it: your Smoky JalapeƱo Cheddar Potato Soup is ready to ladle, garnish, and devour.
How to Serve Smoky JalapeƱo Cheddar Potato Soup
Garnishes
The finishing touches really make this soup shine. Sprinkle chopped green onions on top for a burst of freshness and color. For extra indulgence, add crumbled cooked bacon or an extra handful of shredded cheddar. Each garnish adds new layers of texture and flavor, making every bowl feel special and crave-worthy.
Side Dishes
This soup is a meal on its own, but a crusty, buttered slice of sourdough or a warm baguette turns it into a true feast. For a lighter pairing, try a crisp apple slaw or a simple green salad. And donāt forget: Smoky JalapeƱo Cheddar Potato Soup makes excellent company for a grilled cheese sandwichājust saying.
Creative Ways to Present
For guests or family, ladle the soup into small mugs for a cozy appetizer, or serve it in individual bread bowls for a showstopping dinner. Layer on all the toppings and let everyone customize their own bowl. The jewel-like jalapeƱo bits and melty cheddar striations look gorgeous with a final flourish of green onions.
Make Ahead and Storage
Storing Leftovers
Got extra Smoky JalapeƱo Cheddar Potato Soup? Lucky you! Simply cool the soup completely before storing in airtight containers in the refrigerator. It will keep for up to 4 days. The texture may thicken as it sits; just give it a good stir before reheating.
Freezing
Creamy soups can sometimes get a bit grainy when frozen, but this one holds up remarkably well. Allow the soup to cool, then portion into freezer-safe containers. Leave a bit of space at the top for expansion and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
When itās time for another bowl, gently reheat the soup on the stovetop over medium-low heat, stirring often. If the soup seems too thick, add a splash of chicken broth or milk to bring back its velvety texture. Microwave reheating works in a pinch too; just cover loosely and heat in intervals, stirring in between.
FAQs
Can I make Smoky JalapeƱo Cheddar Potato Soup vegetarian?
Absolutely! Just swap the chicken broth for your favorite low-sodium vegetable broth and skip the bacon garnish. The soup stays wonderfully creamy and full of flavor with these easy switches.
How spicy is this soup?
The heat level is totally customizable. Removing the jalapeƱo seeds and membranes mutes the heat, leaving a gentle warmth. Love it spicy? Keep some seeds in or add another jalapeƱo for extra fire.
What are the best potatoes to use?
Yukon Golds are ideal because they cook up buttery and creamy, but you can substitute Russets or even red potatoes in a pinchājust peel and dice them small so they cook evenly.
Can I freeze Smoky JalapeƱo Cheddar Potato Soup with the dairy?
You can! Just note the texture may change a bit when thawed (sometimes slightly grainy), but a vigorous whisk while reheating usually brings everything back together beautifully. Add a splash of milk if needed.
How do I make the soup gluten-free?
This Smoky JalapeƱo Cheddar Potato Soup is naturally gluten-free as thereās no flour or thickeners. Just be sure your broth and other packaged ingredients are certified gluten-free if youāre cooking for someone with allergies.
Final Thoughts
If youāre ready to elevate your soup game, you have to give Smoky JalapeƱo Cheddar Potato Soup a try. Itās irresistibly creamy, packs a bold, smoky flavor, and will warm you up from the inside out. Trust me, one spoonful and youāll want to make it all winter longāso grab your jalapeƱos and letās get simmering!
Print
Smoky JalapeƱo Cheddar Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Smoky JalapeƱo 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 jalapeƱos. Perfect for a cozy meal on a chilly day.
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium jalapeƱos, 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 3ā4 minutes until softened.
- Stir in garlic and jalapeƱos and cook for another 1ā2 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 15ā20 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 jalapeƱos based on desired heat level.
- This soup thickens as it coolsāadd a splash of broth or milk when reheating.
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
