soup

Cheesy Potato Jalapeño Soup

This hearty Cheesy Potato Jalapeño Soup brings together roasted russet potatoes, onions, garlic, carrot, and garden jalapeños with whole milk, vegetable stock, and melted cheddar. Blend part of the potatoes for a creamy base and leave the rest chunky for a satisfying texture. Sharp cheddar adds rich flavor, with an optional touch of Gruyère for extra depth. Finish with crumbled bacon and extra cheese for a warming RizzieFarms meal.

Servings: Approximately 6 hearty servings
Total Time: 70 min
Pan: One or two sheet pans, blender, and large soup pot

Ingredients

Soup Base
  • 2 large russet potatoes, peeled and cut into 1-inch chunks
  • 2 small yellow onions, peeled and cut into large chunks
  • 3 medium garlic cloves, peeled
  • 1 medium carrot, ends trimmed and chopped
  • 3–6 jalapeños, halved; remove seeds and white ribs for milder heat
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon ground black pepper
  • 3 cups vegetable stock, plus extra as needed for thinning
  • 1 cup whole milk
Cheese
  • 2 cups freshly shredded sharp cheddar cheese (about 8 ounces), or 1 1/2 cups cheddar plus 1/2 cup Gruyère
Optional Garnish
  • 2–4 slices cooked bacon, crumbled
  • Extra shredded cheddar cheese
Potato Jalapeño Soup

Instructions

  1. Preheat oven Preheat the oven to 400°F. Line one or two sheet pans with parchment paper.
  2. Prepare vegetables Place the potatoes, onions, garlic, carrot, and jalapeños in a large mixing bowl. Add the olive oil, salt, and pepper, then toss to coat evenly.
    For milder soup, remove the jalapeño seeds and white ribs before roasting.
  3. Roast vegetables Spread the vegetables in a single layer over the prepared sheet pans. Roast for 35–45 minutes, turning once, until the potatoes are completely fork-tender and the vegetables are lightly caramelized. Let cool slightly before blending.
    Check the garlic and peppers early and remove them if they begin getting too dark.
  4. Blend the soup base Reserve about half of the roasted potatoes. Blend the remaining potatoes with the onions, garlic, carrot, jalapeños, and vegetable stock just until smooth, working in batches as needed.
    Avoid prolonged blending, which can make russet potatoes gluey. Follow your blender's instructions for hot liquids; never blend hot soup in a sealed personal blender.
  5. Warm the soup Pour the blended soup into a large soup pot. Stir in the reserved potato chunks and whole milk. Warm gently over low to medium-low heat, stirring occasionally. Add extra stock a little at a time if the soup is too thick.
  6. Melt in the cheese Turn off the heat. Add the shredded cheese a handful at a time, stirring until each addition melts before adding more. Taste and adjust the salt and pepper.
    Do not boil after adding the cheese. Freshly shredded cheese melts more smoothly than pre-shredded cheese.
  7. Serve Ladle into bowls and top with crumbled bacon and extra cheddar, if desired. Serve warm.

Notes

  • Potato sizes vary; adjust the final consistency with additional vegetable stock.
  • For milder heat, use 3 jalapeños with seeds and white ribs removed, or replace some jalapeños with green bell pepper.
  • Blend only part of the potatoes briefly to create a creamy base while retaining some chunky texture.
  • Add cheese off the heat and avoid boiling afterward to help prevent a grainy texture.
  • The cheddar and Gruyère combination adds a deeper, slightly nutty cheese flavor.

Tags

soup potato jalapeño cheddar cheesy vitamix fall harvest spicy comfort food