JALAPENO POTATO SOUP
Steps:
- In a pot, melt butter and add leeks. Sauté for about 5 minutes on medium heat, stirring occasionally.
- When ready, increase the heat to high. Add diced potatoes, jalapenos, caraway seeds, salt, pepper and stock. Stir, cover with lid and bring to a boil. After, reduce the heat to low and simmer until the potatoes are cooked (about 10 minutes).
- Finally, stir in cheddar and heavy cream. Cook for about 2-3 minutes before turning off the heat completely. Blend until smooth with immersion blender and taste. Add more seasoning, if needed.
- Top with fried pancetta/bacon or cheese or jalapenos.
- Best served warm with bread or dinner rolls.
Nutrition Facts : Calories 501 kcal, Carbohydrate 46 g, Protein 16 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 70 mg, Sodium 992 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving
POTATO-CHEDDAR SOUP WITH QUICK-PICKLED JALAPEñOS
If cheesy mashed potatoes became a cozy soup, it would be this. It's rich but not excessive, hearty but not heavy, and spiked with a little chili powder and some garlic to liven it up. The homemade pickled jalapeños give this a bright tang that perks up every creamy bite. Quick and easy to make, the jalapeños are leagues better than anything in a jar, and leftovers are excellent in sandwiches or scrambled into eggs.
Provided by Melissa Clark
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
- In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
- Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
- Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
- Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
- Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.
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