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
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
- 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