Description
A creamy and cheesy soup with a kick of jalapeño, perfect for chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups diced potatoes
- 4 cups vegetable broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/4 cup diced jalapeños (adjust to taste)
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until softened and fragrant.
- Stir in diced potatoes and vegetable broth, bringing to a boil.
- Reduce heat and simmer until potatoes are tender.
- Use an immersion blender to puree the soup until smooth and creamy.
- Stir in milk, shredded cheddar cheese, and diced jalapeños until cheese melts.
- Season with salt and pepper to taste.
- Serve warm with slices of crusty bread.
Notes
For variation, try using pepper jack cheese for extra spice or add diced bell peppers for sweetness. This soup is vegetarian-friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American