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potato-cheddar soup with quick-pickled jalapeños

4.0

(345)

cooking.nytimes.com
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Total: 1 hours

Servings: 5

Cost: $6.81 /serving

Ingredients

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Instructions

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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.

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