There’s nothing more comforting than a bowl of warm, creamy potato soup—except when it’s infused with smoky jalapeños and sharp cheddar cheese. This Smoky Jalapeño Cheddar Potato Soup combines the classic creamy texture of potato soup with the rich flavor of cheddar and the perfect spicy kick from jalapeños. The added depth of smoked paprika elevates the soup, giving it a rich, smoky flavor that perfectly complements the heat from the jalapeños. Whether you’re looking to enjoy a cozy dinner on a cold day or want to serve something comforting and flavorful at your next gathering, this soup is sure to impress.
This recipe is incredibly easy to make, requiring only a few ingredients and about 40 minutes from start to finish. It’s perfect for a busy weeknight meal but is flavorful enough to be served as a starter for a dinner party. The combination of creamy, spicy, and smoky flavors is sure to delight everyone who tries it. With the richness of cheddar cheese and the heartiness of potatoes, this soup is satisfying without being overly heavy, making it the perfect choice for any occasion.
Why You’ll Love This Recipe
1. Rich and Creamy Texture
The soup’s smooth, velvety texture comes from the combination of potatoes, milk, and melted cheddar cheese, making each spoonful indulgently creamy.
2. Balanced Heat
The jalapeños add the perfect level of heat, while the smoked paprika enhances the flavor without overpowering the soup.
3. Quick and Easy to Make
With a total prep time of just 40 minutes, this soup is a quick and easy meal that’s perfect for a busy weeknight.
4. Customizable Spice Level
The cayenne pepper is optional, so you can control the spiciness of the soup based on your preference. It’s easy to make as mild or as spicy as you like.
5. Comforting and Satisfying
Potato soup is the ultimate comfort food, and this smoky, cheesy version is the perfect cozy meal to warm you up on cold days.
Ingredients
- Potatoes
- Onion
- Garlic
- Jalapeños
- Chicken or vegetable broth
- Milk
- Shredded cheddar cheese
- Smoked paprika
- Cayenne pepper (optional)
- Salt and pepper
- Chopped chives (for garnish)
Variations
- Vegan Version: For a vegan version, use plant-based milk and vegan cheese. Opt for vegetable broth to maintain the flavors while keeping it dairy-free.
- Smoky Bacon: Add crispy bacon pieces to the soup for an extra smoky flavor and crunch.
- Add Corn: For a twist, mix in some fresh or frozen corn kernels to the soup for added sweetness and texture.
- Spicy Sausage: Add spicy sausage or chorizo for an extra layer of protein and heat.
- Extra Cheesy: For an extra cheesy version, stir in more shredded cheddar or even a bit of cream cheese for added creaminess.
How to Make the Recipe
Step 1: Sauté Onion and Garlic
In a large pot, sauté the chopped onion and minced garlic in a little oil over medium heat until softened and fragrant, about 5 minutes.
Step 2: Add Potatoes and Spices
Add the diced potatoes, jalapeños, chicken or vegetable broth, smoked paprika, and cayenne pepper (if using) to the pot. Stir everything together.
Step 3: Bring to a Boil and Simmer
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes are tender.
Step 4: Blend the Soup
Once the potatoes are soft, use an immersion blender to blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup in batches to a blender.
Step 5: Stir in Milk and Cheese
Stir in the milk and shredded cheddar cheese, and continue to cook over low heat until the cheese has melted and the soup is creamy.
Step 6: Season and Serve
Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with chopped chives.
Tips for Making the Recipe
- For Extra Creaminess: Use half-and-half or heavy cream in place of milk for an even richer, creamier soup.
- Control the Spice Level: If you prefer a milder soup, remove the seeds from the jalapeños before adding them to the pot.
- Blending Tip: If you don’t have an immersion blender, carefully blend the soup in batches using a regular blender, but be cautious when handling hot liquids.
- Toppings: Add additional toppings such as sour cream, shredded cheese, or crumbled bacon for extra flavor and texture.
How to Serve
This smoky jalapeño cheddar potato soup is hearty enough to be served as a meal on its own. Pair it with crusty bread or a light salad for a well-rounded dinner. It also makes a great starter for a larger meal, especially if you’re serving it with grilled meats or roasted vegetables. You can garnish the soup with extra cheddar cheese, sour cream, or a sprinkle of fresh herbs like cilantro or parsley for added flair.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to adjust the consistency.
Freezing
This soup can be frozen for up to 3 months. Let it cool completely before transferring to an airtight container or freezer bag. To reheat, thaw the soup in the refrigerator overnight, then warm it on the stovetop over low heat.
Reheating
To reheat, place the soup in a pot over medium-low heat, stirring occasionally until heated through. You may need to add a little extra milk or broth to bring it back to the right consistency.
FAQs
1. Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the fridge for up to 3 days. It also freezes well for later.
2. Can I use frozen potatoes?
Fresh potatoes work best in this recipe, but you can use frozen diced potatoes if that’s what you have on hand.
3. Is this soup spicy?
The soup has a mild to moderate spice level from the jalapeños and optional cayenne pepper. Adjust the spice level based on your preferences by reducing or omitting the cayenne pepper.
4. Can I use a different type of cheese?
Yes, you can experiment with different cheeses, such as Monterey Jack, pepper jack, or gouda, for different flavor profiles.
5. Can I use low-fat milk?
Yes, you can use low-fat or skim milk in place of whole milk, but the soup may not be as creamy.
6. How can I make the soup vegan?
Use plant-based milk (such as almond or oat milk) and dairy-free cheese to make the soup vegan. Make sure to use vegetable broth instead of chicken broth.
7. Can I add other vegetables to the soup?
Yes! You can add other vegetables like carrots, corn, or bell peppers for added flavor and texture.
8. How do I thicken the soup?
If the soup is too thin, you can thicken it by adding a small amount of flour or cornstarch. Just be sure to dissolve the starch in a little cold water first before stirring it into the soup.
9. Can I make this soup without blending it?
Yes, you can skip the blending step if you prefer a chunkier soup. Just make sure to cook the potatoes until they’re tender.
10. What can I use to garnish the soup?
Garnish the soup with chives, crispy bacon, extra cheddar cheese, or a dollop of sour cream for added flavor.
Conclusion
This Smoky Jalapeño Cheddar Potato Soup is the perfect blend of creamy, smoky, and spicy flavors. It’s quick and easy to prepare, yet packed with depth and comfort, making it ideal for any occasion. Whether you’re enjoying a cozy night in or serving guests at a dinner party, this soup will be a hit. The smooth texture, rich cheddar, and spicy jalapeños create a balanced and satisfying dish that will have everyone asking for seconds. Make it today and enjoy a hearty bowl of comfort!
PrintSmoky Jalapeño Cheddar Potato Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This creamy and hearty potato soup is kicked up a notch with the smoky flavor of paprika and a spicy touch of jalapeños. Velvety cheddar cheese melts into the broth for a comforting, rich soup that’s perfect for cozy nights. A little cayenne adds an extra level of warmth, and fresh chives make the perfect garnish.
Ingredients
- 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
- You can adjust the level of spiciness by using more or fewer jalapeños and cayenne pepper.
- If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender to blend until smooth.
- For a creamier soup, use heavy cream instead of milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes