Potato-Cheddar Soup With Quick-Pickled Jalapeños has become one of my go-to comfort foods. It’s creamy, cheesy, and just the right amount of spicy. I remember the first time I made this soup; I was looking for something warm and filling on a chilly evening. The combination of potatoes and cheddar cheese is simply irresistible. Adding quick-pickled jalapeños takes it to another level, giving it a delightful kick.
Ingredients for Potato-Cheddar Soup With Quick-Pickled Jalapeños
Making this soup is easy, and you probably have most of the ingredients in your pantry already. Here’s what you need:
Soup Ingredients:
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Quick-Pickled Jalapeños Ingredients:
How to Make Potato-Cheddar Soup With Quick-Pickled Jalapeños
Making this soup is a breeze. I love how quickly it comes together, especially on a busy weeknight.
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant.
- Cook the Potatoes: Add the diced potatoes to the pot. Pour in the broth and bring it to a boil. Reduce the heat and let it simmer until the potatoes are tender.
- Blend the Soup: Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese is melted and everything is well combined. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with quick-pickled jalapeños for that extra zing.
Making Quick-Pickled Jalapeños
These quick-pickled jalapeños are a game changer for the soup. They add a fresh, tangy flavor that contrasts beautifully with the creamy soup.
- Prepare the Brine: In a small saucepan, combine the vinegar, water, sugar, and salt. Bring it to a boil, stirring until the sugar dissolves.
- Pickle the Jalapeños: Place the sliced jalapeños in a jar and pour the hot brine over them. Let them sit for at least 30 minutes before using. The longer they sit, the more flavor they absorb.
Tips for Potato-Cheddar Soup With Quick-Pickled Jalapeños
Over the years, I’ve learned a few tips that can make this soup even better.
- Use Fresh Ingredients: Fresh potatoes and cheese make a huge difference in flavor. Try to avoid pre-shredded cheese, as it often contains anti-caking agents that can affect melting.
- Adjust the Spice Level: If you prefer a milder soup, you can skip the jalapeños or use fewer slices. For more heat, add extra jalapeños or even a dash of hot sauce.
- Add Toppings: Consider adding toppings like crispy bacon, chopped green onions, or a dollop of sour cream for extra flavor and texture.
Serving Potato-Cheddar Soup With Quick-Pickled Jalapeños
This Potato-Cheddar Soup pairs perfectly with a variety of sides. Here are some of my favorites:
- Crusty Bread: A loaf of crusty bread or dinner rolls is perfect for dipping into the soup.
- Salad: A simple green salad with a light vinaigrette complements the richness of the soup.
- Sandwiches: Grilled cheese or a hearty sandwich can make for a satisfying meal.
Storage and Reheating
I often make a big batch of this soup, as it stores well. Here’s how to keep it fresh:
- Refrigerate: Store the soup in an airtight container in the fridge for up to 4 days.
- Freeze: You can freeze the soup for up to 3 months. Just be sure to leave out the cream and cheese before freezing. Stir them in after reheating.
- Reheat: When reheating, gently warm the soup on the stove over low heat. If it’s too thick, add a little broth or water to reach your desired consistency.
Variations of Potato-Cheddar Soup
Over time, I’ve experimented with different variations of this soup, and here are a few that I enjoy:
- Bacon Potato-Cheddar Soup: Add cooked, crumbled bacon for a smoky flavor.
- Vegetable Potato-Cheddar Soup: Toss in some chopped carrots, celery, or broccoli for added nutrition.
- Spicy Potato-Cheddar Soup: Mix in some diced green chiles or a splash of hot sauce for extra heat.
Why You’ll Love Potato-Cheddar Soup With Quick-Pickled Jalapeños
Potato-Cheddar Soup With Quick-Pickled Jalapeños is a wonderful blend of flavors and textures. The creaminess of the soup, the sharpness of the cheddar, and the zing from the jalapeños create a comforting dish that warms the soul.
- Easy to Make: This recipe is simple enough for beginners but delicious enough to impress guests.
- Customizable: You can easily adjust the ingredients to suit your preferences.
- Perfect for Any Occasion: Whether it’s a family dinner, a cozy night in, or a gathering with friends, this soup fits the bill.
Nutritional Information
Here’s a quick look at the nutritional information for one serving of this delicious soup:
- Calories: Approximately 400 kcal
- Total Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 35g
- Protein: 10g
- Fiber: 3g
Potato-Cheddar Soup With Quick-Pickled Jalapeños is a delightful dish that I always look forward to making. It’s comforting, flavorful, and perfect for any occasion. Whether you’re cooking for yourself or hosting friends, this soup is sure to please. I hope you enjoy making and sharing this recipe as much as I do!