Description
This hearty soup marries tender potato chunks with smoky paprika and jalapeño heat, swirled into a creamy cheddar broth. Topped with crispy bacon and green onions, every spoonful brings bold texture and flavor.
Ingredients
- 2 pounds russet potatoes peeled and diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 jalapeños seeded and finely chopped
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 2 cups sharp cheddar cheese shredded
- 4 slices bacon cooked and crumbled
- Salt to taste
- Black pepper to taste
- 2 tablespoons green onions chopped (optional)
Instructions
- In a large pot cook bacon over medium heat until crisp then transfer to a paper towel-lined plate leaving bacon fat in pot.
- Add butter and olive oil to pot and melt over medium heat.
- Stir in diced onion and chopped jalapeños and cook until softened about 5 minutes.
- Add minced garlic and smoked paprika and cook stirring for 1 minute until fragrant.
- Pour in chicken broth and add diced potatoes then bring to a boil.
- Reduce heat and simmer until potatoes are tender about 15 minutes.
- Use an immersion blender to blend soup partially for a creamy texture leaving some potato chunks.
- Stir in milk and heavy cream and heat gently without boiling.
- Gradually add shredded cheddar cheese stirring until melted and smooth.
- Season with salt and black pepper to taste.
- Ladle soup into bowls and top with crumbled bacon and chopped green onions.
Notes
- For extra heat leave some jalapeño seeds in the soup.
- You can substitute vegetable broth for a vegetarian version and omit bacon.
- Use a sharp cheddar for the best flavor and meltability.
- Leftovers taste even better the next day and can be reheated gently on the stove.