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.
Chili Potato Cheese Soup
Rich, creamy chili potato cheese soup with a hot pepper kick.
Ingredients
- 2 T sweet butter
- 1 C finely chopped onions
- 1 C chopped carrots
- 1 jalapeno, chopped
- 2 1/2 C chicken stock
- 1 large potato, cubed (I didn't bother to peel it)
- salt and pepper to taste
- 1 C cheddar (I just cut it up into chunks and let it melt)
Instructions
- Measure out the butter and add to medium size soup pot (about 3 quarts).
- Add the vegetables and cook on low, with a cover, until they soften. These should take about 25 minutes.
- Add the chicken stock and the potatoes, and increase the heat to bring the soup to a boil.
- Once it’s boiling, reduce the heat to a simmer and cook about half an hour. The potatoes should be soft by now.
- Use a stick blender to puree the soup.
- Reduce heat to low, and season with salt and pepper.
- Add the cheese, stirring until lit melts.
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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