Potato Cheddar Soup With Quick Pickled Jalapeños Recipes

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POTATO-CHEDDAR SOUP WITH QUICK-PICKLED JALAPEñOS



Potato-Cheddar Soup With Quick-Pickled Jalapeños image

If cheesy mashed potatoes became a cozy soup, it would be this. It's rich but not excessive, hearty but not heavy, and spiked with a little chili powder and some garlic to liven it up. The homemade pickled jalapeños give this a bright tang that perks up every creamy bite. Quick and easy to make, the jalapeños are leagues better than anything in a jar, and leftovers are excellent in sandwiches or scrambled into eggs.

Provided by Melissa Clark

Categories     soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 jalapeños
2 limes, halved
Kosher salt and black pepper
Large pinch of granulated sugar or a drop of honey
3 tablespoons unsalted butter
1 large Spanish or white onion, diced
2 celery stalks, diced
4 garlic cloves, minced
1/2 teaspoon chili powder, plus more for garnish
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 quart vegetable broth
2 cups grated Cheddar (8 ounces), plus more for garnish
1 cup half-and-half, or use 1/2 cup whole milk and 1/2 cup heavy cream
3 scallions, white and light green parts, thinly sliced
Chopped cilantro, for serving

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.

CREAM OF POTATO & CHEDDAR SOUP



Cream of Potato & Cheddar Soup image

The Yukon Gold potatoes my daughter shares from her garden make this soup incredible. Add some cheddar cheese and crisp croutons, and it's just heavenly. It's total comfort with the simplicity of good ingredients! -Cindi Bauer, Marshfield, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 7h55m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 10

8 medium Yukon Gold potatoes, peeled and cubed
1 large red onion, chopped
1 celery rib, chopped
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 teaspoon garlic powder
1/2 teaspoon white pepper
1-1/2 cups shredded sharp cheddar cheese
1 cup half-and-half cream
Optional toppings: Salad croutons, crumbled cooked bacon, chives and additional shredded sharp cheddar cheese

Steps:

  • Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-9 hours or until potatoes are tender., Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice.

Nutrition Facts : Calories 212 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 475mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

JALAPENO SOUP



Jalapeno Soup image

Serve topped with sour cream and green onion!

Provided by Sara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 6

6 cups chicken broth
2 cups chopped celery
2 cups chopped onion
1 teaspoon garlic salt
2 pounds cubed Cheddar cheese
1 cup diced jalapeno chile pepper

Steps:

  • Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
  • Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
  • Stir in jalapenos and heat through. Serve.

Nutrition Facts : Calories 644.1 calories, Carbohydrate 9.6 g, Cholesterol 158.9 mg, Fat 50.4 g, Fiber 1.7 g, Protein 38.9 g, SaturatedFat 32 g, Sodium 1272.7 mg, Sugar 4.6 g

POTATO AND CHEDDAR SOUP



Potato and Cheddar Soup image

This is a smooth creamy soup. Great for those cold winter days.

Provided by Debbie Rowe

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Yield 10

Number Of Ingredients 10

2 cups water
2 cups peeled and cubed red potatoes
3 tablespoons melted butter
1 small onion, chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 cups milk
½ teaspoon white sugar
1 cup shredded Cheddar cheese
1 cup diced ham

Steps:

  • Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
  • Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 12.3 g, Cholesterol 33.6 mg, Fat 9.9 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.9 g, Sodium 277.3 mg, Sugar 4.3 g

CHEDDAR CHEESE POTATO SOUP



Cheddar Cheese Potato Soup image

Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 10-12 servings (about 2-1/2 quarts).

Number Of Ingredients 12

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups 2% milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

Steps:

  • In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.

Nutrition Facts : Calories 387 calories, Fat 26g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 985mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

BAKED POTATO CHEDDAR SOUP



Baked Potato Cheddar Soup image

After a couple tries, my husband finally says this is the soup! I think it is the garlic that won him over.:) This soup can be seasoned to your taste with any number of spices!

Provided by PAchefRebecca

Categories     Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

12 slices bacon, fried,cooled,and crumbled
1/2 cup butter
1/2 flour
6 cups milk
1 cup sour cream
2 cups extra-sharp cheddar cheese, grated
4 green onions, chopped
2 -3 cloves garlic, chopped
6 medium baked potatoes, cooled,peeled,and cubed
1/2 teaspoon Old Bay Seasoning
salt
pepper

Steps:

  • In a large pot, melt butter and add flour.
  • Cook for 2 minutes.
  • Whisk in milk, stirring constantly, bring mixture to a boil to thicken.
  • Add potatoes, garlic, onions.
  • Simmer for 10 minutes Add in cheese, sour cream, salt, pepper, old bay, and bacon.
  • Heat til cheese is melted and serve!
  • Enjoy!

CHEDDAR POTATO SOUP



Cheddar Potato Soup image

Submitted to Taste of Home magazine by Mark Trinklein. The first time I made this, it was as part of a romantic dinner I made for Valentine's Day. Very good and a keeper! It reheats well, too. I wouldn't hesitate to make it in advance.

Provided by GinnyP

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter
4 cups diced peeled potatoes
3 cups chicken broth
8 ounces shredded cheddar cheese
2 cups milk
1/4 teaspoon pepper
1 dash paprika
seasoned croutons, for garnish (optional)
minced parsley (to garnish) (optional)

Steps:

  • In a large saucepan, saute' onion and celery in butter until tender.
  • Add potatoes and broth; bring to a boil.
  • Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  • Puree in small batches in a blender until smooth; return to the pan.
  • (I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika.
  • Cook and stir over low heat until the cheese is melted.
  • Garnish with parsley and croutons, if desired.

SLOW COOKER JALAPENO CHEDDAR CHEESE SOUP



Slow Cooker Jalapeno Cheddar Cheese Soup image

This recipe is the bomb. I don't normally make recipes twice, but this one I definitely would repeat, and I'd add more jalapenos. I made this on the stove and skipped the slow cooker, but I'll post ther ecipe as written. Recipe courtesy of Well Plated by Erin.

Provided by AmyZoe

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter
1 yellow onion, chopped
2 carrots, peeled and chopped (about a cup)
2 jalapenos, seeded and diced, plus additional jalapenos for serving
1 teaspoon minced garlic
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 cup flour
1 cup milk
4 cups low sodium chicken or 4 cups vegetable broth
3 small yukon gold potatoes, peeled and chopped
1 3/4 cups freshly grated sharp cheddar cheese, plus additional for serving, to taste
green onion, to taste, for serving

Steps:

  • Melt the butter in a large deep stockpot or Dutch oven over medium heat.
  • Add the carrots, onion, and jalapenos and saute until just beginning to soften, about 5 minutes.
  • Add the garlic, salt, and cayenne pepper and cook until the garlic is fragrant, about 30 seconds.
  • Sprinkle the flour over the top of the vegetables, then cook an additional minute until lightly golden.
  • Slowly stir in milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
  • Transfer the mixture to a 4 quart or larger slow cooker. Stir in the chicken stock, then add the chopped potato. Cover and cook until the vegetables are tender, 5 to 6 hours on low.
  • Transfer the soup to a blender or food processor and puree in batches until smooth. You can also use an immersion blender directly in the slow cooker.
  • Stir the cheese in a half cup at a time, allowing it to melt completely before stirring in the next half cup.
  • Serve garnished with jalapeno slices, green onions, and additional cheddar cheese.

JALAPENO POPPER SOUP



Jalapeno Popper Soup image

Just throw everything into a pot, and enjoy the delicious jalapeno popper flavors that come out.

Provided by Kisha McDaniel Logsdon

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 13

4 slices bacon
1 tablespoon butter
3 jalapeno peppers, diced
2 teaspoons minced garlic
3 cups chicken broth
1 teaspoon dried cilantro
1 teaspoon Cajun seasoning
1 teaspoon onion powder
4 boneless, skinless chicken thighs, diced
1 (8 ounce) package cream cheese
½ (8 ounce) package shredded Cheddar cheese, divided
¼ cup heavy cream
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 364.1 calories, Carbohydrate 3.4 g, Cholesterol 116.6 mg, Fat 30.7 g, Fiber 0.3 g, Protein 18.4 g, SaturatedFat 17.3 g, Sodium 1092.7 mg, Sugar 1.2 g

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