Potato-Cheddar Soup With Quick-Pickled Jalapeños
Published Feb. 3, 2021
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 2jalapeños
- 2limes, halved
- Kosher salt and black pepper
- Large pinch of granulated sugar or a drop of honey
- 3tablespoons unsalted butter
- 1large Spanish or white onion, diced
- 2celery stalks, diced
- 4garlic cloves, minced
- ½teaspoon chili powder, plus more for garnish
- 2½pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1quart vegetable broth
- 2cups grated Cheddar (8 ounces), plus more for garnish
- 1cup half-and-half, or use ½ cup whole milk and ½ cup heavy cream
- 3scallions, white and light green parts, thinly sliced
- Chopped cilantro, for serving
Nutritional analysis per serving (6 servings)
471 calories; 27 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 15 grams protein; 1206 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.)
- Step 2
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.
- Step 3
Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
- Step 4
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.)
- Step 5
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.
- Step 6
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.
Private Notes
Comments
I’ve been making a potato soup similar to this one for years, and I always use Idaho potatoes. High starch, floury potatoes are ideal for soup. It’s low starch, waxy potatoes that should be avoided.
Easy and delicious! I saute'd sausage and greens and put in the bottom of the bowl, it enhances the texture of the soup makes it more hearty. We had jalapeno cheddar ciabatta muffins on the side! with butter ofcourse lol
The true Yukon Gold variety has been supplanted commercially by other yellow fleshed varieties so including Yukon Gold by name is unnecessary. By law all Idaho potatoes are labeled by variety so you can find the original Idaho potato, the "Russet Burbank", which is superb for soup, stews, mash, baked, and of course fries. You'll find the variety printed on the kwik lok bag closure or the outside of the carton used for bulk displays. Idaho produces some superb yellow potatoes as well.
I made this with a mix of golden and russet potatoes. I left the peel on the goldens for added nutrition. I used whole milk to make it a little healthier. We thought it was quite good, and although thick it was not like wallpaper paste. Trick for preparing the potatoes: soak in very cold water to pull off some of the starch. We would make this again for sure.
Soooo good! This is one of my favorite Melissa Clark recipes ever, and I really love all her recipes. I made it exactly as the recipe said, with scallions and cilantro topping. My husband had four bowls. I thought I was going to be able to enjoy this for the rest of the week, but it’s almost gone in less than one day. I never would have thought of cheddar cheese and cream mixed with lime juice and jalapeño. It’s an amazing combo. Five stars!
I make this frequently during the cold season (it's a huge family favorite), and it's perfect as is. The Yukon golds are just the ticket...they have just the right consistency for this recipe (and I'm a major russet aficionado!). I use an immersion blender, and have never ever had a problem with the potatoes turning gluey. I recommend trying the recipe as is first, before making any decision about the potatoes. Melissa Clark knows her stuff!