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When the weather turns chilly or you simply crave a bowl of comfort, few dishes can rival a steaming bowl of Smoky Jalapeño Cheddar Potato Soup. This delightful recipe marries the rich creaminess of cheddar cheese with the tantalizing heat of jalapeños, creating a deeply satisfying soup that warms both the body and soul. The creamy texture, combined with the smoky undertones and a hint of spice, makes this soup an absolute winner for any occasion, whether you're enjoying a cozy night in or entertaining guests.

Smoky Jalapeño Cheddar Potato Soup

Warm up this chilly season with a bowl of Smoky Jalapeño Cheddar Potato Soup! This creamy delight combines the richness of cheddar with the kick of jalapeños, creating the perfect comfort food experience. With simple ingredients and customizable spice levels, this soup will become a staple at your home. Ideal for cozy nights or gatherings with friends, it's deliciously satisfying. Try it now and relish every comforting spoonful! #ComfortFood #SoupRecipe #JalapeñoCheddar #PotatoSoup #Foodie
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, chopped

4 cloves garlic, minced

2 fresh jalapeños, seeds removed and finely chopped (adjust for spice preference)

4 cups vegetable broth

1 cup heavy cream

1 ½ cups sharp cheddar cheese, shredded

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon black pepper

Salt to taste

4 slices of bacon, chopped (optional for garnish)

Fresh chives, chopped (for garnish)

Instructions
 

Cook the Bacon (if using): In a large pot, cook the chopped bacon over medium heat until crispy. Remove them with a slotted spoon and set aside on paper towels to drain excess fat. Leave about 1 tablespoon of rendered bacon fat in the pot.

    Sauté the Vegetables: Add the chopped onion to the pot with the remaining bacon fat and sauté for 3-4 minutes until translucent. Add the minced garlic and chopped jalapeños, cooking for another 2 minutes until fragrant.

      Simmer the Potatoes: Add the diced potatoes, vegetable broth, smoked paprika, ground cumin, and black pepper to the pot. Bring to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

        Blend the Soup: Once the potatoes are tender, use an immersion blender to puree the soup to your desired consistency (you can blend it completely or leave some chunks if you prefer a rustic texture). If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.

          Make it Creamy: Return the blended soup to the pot over low heat. Stir in the heavy cream and shredded cheddar cheese, and heat until the cheese is melted and smooth. Season with salt to taste.

            Serve the Soup: Ladle the soup into bowls and top with crispy bacon pieces and chopped chives for garnish. Enjoy hot with your favorite crusty bread!

              Prep Time: 15 min | Total Time: 50 min | Servings: 6