Description
Creamy and flavorful potato soup with a smoky jalapeno kick.
Ingredients
Scale
- 4 large potatoes, diced
- 1 medium onion, chopped
- 2 jalapenos, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and jalapenos, sauté until soft.
- Add diced potatoes and vegetable broth, bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream and cheddar cheese until melted.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra cheese if desired.
Notes
- Use more or less jalapeno depending on your spice preference.
- Store leftovers in an airtight container in the fridge.
- This soup can be frozen for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: Smoky Jalapeno Cheddar Potato Soup, potato soup, jalapeno soup, cheddar soup