Indulge in the warmth and spiciness of this homemade jalapeno potato soup. Made with roasted jalapenos, creamy potatoes, and a medley of spices, this soup is perfect for the colder months. The heat from the jalapenos is balanced by the rich and creamy base, creating a comforting and satisfying dish. Serve it as a main course or as a starter, topped with your favorite garnishes. This flavorful soup will surely become a favorite in your household.
Ingredients
- 4 jalapeno peppers
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 pounds potatoes, peeled and diced
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Optional garnishes: shredded cheese, sliced jalapenos, sour cream, chopped cilantro
Directions
- Preheat the oven to 400°F (200°C).
- Place the jalapeno peppers on a baking sheet and roast them in the oven for 15-20 minutes, or until the skins are charred.
- Remove the peppers from the oven and let them cool. Once cooled, remove the stems and seeds, then chop the peppers.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent and fragrant.
- Add the roasted jalapenos, chicken or vegetable broth, diced potatoes, salt, black pepper, cumin, paprika, and cayenne pepper to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
- Return the soup to the pot and stir in the heavy cream. Cook over low heat for an additional 5 minutes, stirring occasionally.
- Taste and adjust the seasonings if needed.
- Serve the jalapeno potato soup hot, garnished with shredded cheese, sliced jalapenos, sour cream, and chopped cilantro if desired.
