Potato Soup turns bold and zesty with jalapeños and melted cheddar in every creamy spoonful. If you’re craving a cozy bowl that wakes up your taste buds without weighing you down, this spicy, cheesy version is the move for tonight.
Why You’ll Love It
This recipe brings the comfort of the Best Potato Soup with the bright kick of jalapeño and the richness of cheddar. It’s weeknight-friendly, uses simple pantry staples, and hits that melty-cheese satisfaction while staying silky and balanced. Think of it as your upgraded pick among Soup Ideas, with lighter vibes than heavy Potato Chowder Soup yet all the comfort.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 jalapeños, seeded and diced (leave a few rings for garnish)
- 700 g Yukon gold potatoes, peeled and diced small
- 4 cups low-sodium chicken or vegetable broth
- ½ cup milk or half-and-half
- 1 cup freshly grated sharp cheddar, plus extra for topping
- 1 tsp smoked paprika
- ½ tsp ground cumin (optional)
- ¾ tsp fine sea salt, more to taste
- Black pepper, to taste
- 2 tbsp chopped chives, for garnish
Instructions
- Sauté: Warm oil in a heavy pot over medium heat. Add onion and a pinch of salt; cook 5 minutes till translucent. Stir in garlic and jalapeños; cook 1–2 minutes until fragrant.
- Simmer: Add potatoes and broth. Bring to a gentle boil, then simmer 12–15 minutes until potatoes are very tender.
- Blend & enrich: Lightly mash some potatoes with a ladle for body, or blend 1–2 cups and return to the pot. Stir in milk, cheddar, smoked paprika, cumin, salt, and pepper until smooth and melty.
- Finish: Taste and adjust seasoning. If you want extra heat, fold in a few minced jalapeño bits.
- Serve: Ladle into bowls. Top with more cheddar, jalapeño rings, and chives.
Health Benefits
- Potatoes provide potassium and fiber for steady energy.
- Jalapeños bring capsaicin’s gentle heat and brightness.
- Onions & garlic offer prebiotic and antioxidant benefits.
Tips & Variations
- Extra silky: Fully blend for a velvety texture, then finish with a splash more milk if needed.
- Chunky style: Keep some potato cubes intact for chew.
- Protein twist: Stir in shredded cooked chicken for a satisfying Chicken Potato Soup variation.
- Ultra-cheesy: Add a small handful of grated cheddar at serving for that cheese-pull moment.
Storage
Refrigerate in airtight containers up to 4 days. Reheat gently over low heat, adding a splash of broth if thick. Freeze up to 2 months; thaw overnight and whisk to smooth.
Whether you’re compiling Fall Soup Recipes or just need a quick bowl tonight, this Homemade Potato Soup with jalapeño heat and cheddar richness brings comfort with a kick.
