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Potato Cheese Soup with Smoky Chipotle

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Potato Cheese Soup with Smoky Chipotle

Potato Cheese Soup with Smoky Chipotle is a rich and creamy dish that combines the comfort of traditional potato soup with the smoky heat of chipotle peppers. Perfect for a cold day or when you’re craving something hearty and flavorful, this soup is sure to become a favorite. Here’s a detailed, step-by-step guide to making this delicious soup.

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Ingredients:

Soup Base:

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  • 4 large russet potatoes, peeled and diced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 2 cups milk (whole or 2%)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste

Smoky Chipotle Add-in:

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  • 2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin

Garnishes:

  • Chopped fresh chives
  • Crumbled bacon
  • Additional shredded cheddar cheese
  • Sour cream

Instructions:

  1. Preparation: Begin by preparing all your ingredients. Peel the potatoes and dice them into small, uniform pieces to ensure they cook evenly. Finely chop the onion and mince the garlic. For the chipotle peppers, mince them finely, ensuring you include some of the adobo sauce for extra flavor. Shred the cheddar cheese and set it aside.
  2. Cooking the Base: In a large pot or Dutch oven, melt the butter over medium heat. Once the butter is melted, add the chopped onions and cook until they are soft and translucent, which should take about 5 minutes. Stir occasionally to prevent the onions from browning. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
  3. Creating the Roux: To thicken the soup, you’ll create a roux. Sprinkle the flour over the onion and garlic mixture, stirring constantly to combine. Cook the roux for 2-3 minutes, allowing it to develop a light golden color but being careful not to let it burn. This step is crucial as it ensures the floury taste is cooked out and the soup will have a nice, thick consistency.
  4. Building the Soup: Gradually whisk in the chicken or vegetable broth, making sure to stir constantly to avoid lumps. Once the broth is fully incorporated, add the diced potatoes to the pot. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cook the potatoes until they are tender, which should take about 15-20 minutes. Check the potatoes by piercing them with a fork; they should be soft but not falling apart.
  5. Adding Smoky Flavors: With the potatoes tender, it’s time to add the smoky chipotle flavors. Stir in the minced chipotle peppers, smoked paprika, and ground cumin. These ingredients will add a rich, smoky depth to the soup. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
  6. Blending the Soup: Once the potatoes are fully cooked and the flavors have melded, it’s time to blend the soup. Use an immersion blender to puree the soup until it’s smooth and creamy. If you prefer a chunkier texture, you can blend only a portion of the soup, leaving some potato pieces intact. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. Be sure to vent the blender lid to prevent steam buildup, which can cause the hot soup to overflow.
  7. Creamy Finish: After blending, return the soup to the pot if you used a countertop blender. Stir in the milk and heavy cream, heating the soup gently over medium heat until it’s hot but not boiling. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the soup is smooth. If the soup is too thick for your liking, you can add a bit more milk or broth to reach your desired consistency. Season with salt and pepper to taste.
  8. Serving and Garnishing: Ladle the hot soup into bowls. Top each serving with a variety of garnishes to add texture and extra flavor. Chopped fresh chives add a touch of color and freshness, while crumbled bacon provides a crispy, salty contrast. Additional shredded cheddar cheese can be sprinkled on top for extra cheesiness, and a dollop of sour cream can add a creamy, tangy note.

Tips for the Perfect Soup:

  • Selecting Potatoes: Russet potatoes are ideal for this soup because they break down easily and create a creamy texture. However, you can also use Yukon Gold potatoes for a slightly different flavor and texture.
  • Adjusting the Heat: If you prefer a milder soup, you can reduce the amount of chipotle peppers or omit the adobo sauce. Conversely, if you like it spicier, add an extra chipotle pepper or a bit more adobo sauce.
  • Cheese Options: Sharp cheddar cheese adds a robust flavor, but you can experiment with other cheeses like Gruyère or Monterey Jack. Just make sure the cheese melts well to maintain the soup’s smooth texture.
  • Blending Safely: If using a countertop blender, always blend hot liquids in small batches and vent the lid to prevent pressure buildup. Using an immersion blender directly in the pot is often safer and more convenient.
  • Storage and Reheating: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring frequently. If the soup thickens too much upon cooling, add a bit of milk or broth to thin it to your desired consistency.

Conclusion:

Potato Cheese Soup with Smoky Chipotle is a deliciously rich and hearty soup that combines the creamy comfort of potato soup with the bold, smoky flavors of chipotle peppers. The addition of sharp cheddar cheese adds depth and creaminess, making this soup perfect for a cozy meal. Whether you’re looking to warm up on a cold day or simply enjoy a bowl of comforting, flavorful soup, this recipe is sure to satisfy. Garnish with your favorite toppings and serve with crusty bread for a complete and satisfying meal. Enjoy!

Source: platingsandpairings.com

Yield: 6

Potato Cheese Soup with Smoky Chipotle

Potato Cheese Soup with Smoky Chipotle

Potato Cheese Soup with Smoky Chipotle is a rich and creamy dish that combines the comfort of traditional potato soup with the smoky heat of chipotle peppers. Perfect for a cold day or when you're craving something hearty and flavorful, this soup is sure to become a favorite. Here’s a detailed, step-by-step guide to making this delicious soup.

Prep Time 10 minutes
Cook Time 35 minutes

Ingredients

  • 2 pounds russet potatoes (peeled and quartered)
  • 1 Tablespoon olive oil
  • 1 red onion (chopped (reserve 1 Tbsp for garnish))
  • 3 cloves garlic (minced)
  • 4 cups bone broth (vegetable stock or low-sodium chicken stock)
  • 1 cup milk
  • 2 canned chipotle chiles in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cup grated sharp cheese
  • Salt and pepper (to taste)

Garnish:

  • 1/2 red bell pepper (seeded and diced)
  • 1/2 yellow bell pepper (seeded and diced)
  • 1/4 cup fresh cilantro (chopped)
  • 1 Tablespoon chopped red onion
  • 1 lime (juiced)

Instructions

  • Add potatoes to a large pot and add enough water to cover. Add a pinch of salt to the pot and bring to a boil. Cook potatoes 20 minutes, until easily pierced with a fork. Drain.

  • While the potatoes are cooking, heat olive oil in a dutch oven or large pot over medium-high heat. Add onions and garlic and cook until the onions have softened, about 5 minutes. To the pot add the chicken stock, milk, chipotle peppers, cumin, coriander and the cooked potatoes. Bring to a boil, reduce heat to low, and simmer 10 minutes.

  • Transfer the mixture to a blender (or use an immersion blender), add the cheese, and process until smooth. Season to taste with salt and pepper.

  • In a small bowl mix together the bell peppers, cilantro and red onion. Add lime juice and season with salt and pepper, to taste.

  • To serve, ladle the soup into bowls and garnish with a dollop of the pepper mixture.

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