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Potato soup has long been a beloved comfort food, celebrated for its warmth, heartiness, and versatility. It’s one of those dishes that seems to wrap you in a cozy embrace, perfect for chilly evenings or when you simply need a nourishing meal. While classic potato soup is delicious in its own right, we’re taking this traditional dish to new heights with the addition of smoky jalapeño and cheddar. This unique flavor profile introduces a delightful kick from the jalapeños, balanced by the rich creaminess of cheddar cheese, making it an exciting twist on the familiar favorite.

Smoky Jalapeño Cheddar Potato Soup

Warm up your evenings with this comforting Smoky Jalapeño Cheddar Potato Soup! This delightful twist on classic potato soup combines creamy potatoes, smoky jalapeños, and rich cheddar for a deliciously unique flavor. Perfect for chilly nights, this homemade soup is easy to prepare and can be customized to suit your taste. Try it with fresh garnishes and crusty bread for the ultimate cozy meal! #Soups #ComfortFood #PotatoSoup #Jalapeno #Cheddar #Homemade #RecipeIdeas
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

2 jalapeños, seeded and diced (adjust for heat preference)

4 cups vegetable or chicken broth

1 cup sharp cheddar cheese, grated (plus extra for topping)

1 cup heavy cream

1 tablespoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

2 tablespoons olive oil

Green onions, sliced (for garnish)

Crushed tortilla chips (for garnish, optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and diced jalapeños, cooking for another 2-3 minutes until fragrant.

      Add the diced potatoes to the pot, followed by the smoked paprika and ground cumin. Stir well to coat the potatoes with the spices.

        Pour in the vegetable or chicken broth, bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.

          Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. (Alternatively, transfer in batches to a blender.)

            Stir in the heavy cream and grated cheddar cheese, allowing the cheese to melt fully into the soup. Season with salt and pepper to taste.

              Serve hot, garnished with additional cheddar cheese, sliced green onions, and crushed tortilla chips for added texture.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6