Jalapeno Potato Soup Recipes

JALAPENO POTATO SOUP

Steps:

• In a pot, melt butter and add leeks. Sauté for about 5 minutes on medium heat, stirring occasionally.
• When ready, increase the heat to high. Add diced potatoes, jalapenos, caraway seeds, salt, pepper and stock. Stir, cover with lid and bring to a boil. After, reduce the heat to low and simmer until the potatoes are cooked (about 10 minutes).
• Finally, stir in cheddar and heavy cream. Cook for about 2-3 minutes before turning off the heat completely. Blend until smooth with immersion blender and taste. Add more seasoning, if needed.
• Top with fried pancetta/bacon or cheese or jalapenos.
• Best served warm with bread or dinner rolls.

JALAPENO POPPER SOUP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• While bacon is cooking, melt butter in a pot over medium-high heat. Add jalapeno peppers and garlic; cook until soft, 3 to 4 minutes. Add chicken broth, dried cilantro, Cajun seasoning, and onion powder; stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce heat and add chicken. Simmer for 10 to 15 minutes.
• Add cream cheese, most of the Cheddar cheese, and heavy cream; simmer, stirring occasionally, until cheese has dissolved, about 5 minutes. Season with salt and pepper.
• Serve soup with remaining cheese. Crumble bacon on top.

JALAPEñO-POTATO CHOWDER

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
• Stir in flour. Gradually add milk, stirring constantly, until mixture is boiling.
• Stir in remaining ingredients. Cook 5 to 10 minutes, stirring occasionally, until corn is tender. Serve soup topped with cheese if desired.

JALAPENO POPPER SOUP

Steps:

• In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat.
• To the pot with butter, add onion and garlic. Cook for about 3 minutes until onions are soft and translucent.
• Pour in chicken broth and potatoes. Bring to a boil, and allow to boil for about 10-15 minutes, until potatoes are soft.
• In a separate pot or large skillet, melt remaining butter over medium heat.
• Add flour. Stir to fully combine, then allow to heat through for about 2 minutes.
• Stir in half and half slowly, about a ¼ cup at a time, stirring constantly.
• When half and half is fully added, allow to warm to steaming.
• Begin adding shredded cheese, a little at a time, stirring constantly, until completely incorporated.
• Add cream cheese to cheese mixture, whisk until cream cheese is melted into sauce.
• Pour cheese sauce mixture into broth mixture. Stir to combine.
• Add chicken and jalapenos to soup, and stir to combine. Continue cooking until fully heated through.
• Add salt and pepper to taste.
• Serve hot topped with croutons, bacon, and fresh jalapenos.

POTATO-CHEDDAR SOUP WITH QUICK-PICKLED JALAPEñOS

Steps:

• Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
• In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
• Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
• Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
• Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
• Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.

JALAPENO SWEET POTATO SOUP

Steps:

• In a large stock pot, saute bacon and onion in butter until just tender.
• Add garlic and cook about 2 more minutes.
• Add sweet potatoes, chicken broth, pickled jalapeños, jalapeño juice and comino.
• Cover and cook until potatoes are tender (approx. 20 to 30 minutes).
• When done, add soda, cilantro and milk.
• Coarsely mash potatoes with a potato masher.
• Stir well and re-adjust salt and pepper.
• Simmer for 15 minutes, stirring frequently.
• NOTE: You may garnish with sour cream and 3 or 4 fresh jalapeños, cut in thin lengthwise strips.