Chile Potato Cheese Soup

Brrrr! We’ve just had a blizzard, with more snow expected later in the week. Time for soup! This recipe was originally potato cheese soup with dill. But, I had no fresh dill, and I wanted something with a bit more kick. Using  the jalapeños transforms it into chile potato cheese soup. Think nacho soup, with tender chunks of potatoes, and lots of cheddar cheese, enlivened with a burst of hot peppers.

I’ve kept this pretty simple, but you could treat it like nachos and top it accordingly. Plus, unlike most of the other soups I found on the internet, this one is made with wholesome, real ingredients: no dried food packages with who knows what inside.

It should make about 2-3 servings, depending on your appetite, and the size of your soup bowls.


Chile Potato Cheese Soup Substitutions and Variations

  • go back to the original recipe and use dill instead of jalapeños (add it at the end)
  • start with some bacon
  • add hot sauce
  • top with sour cream and/or salsa

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