Step 1

Cut potatoes into small, bite-sized cubes (about ⅔-inches each). Set aside.

Step 2

Dice onion. In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Step 3

Meanwhile, mince garlic and jalapeño peppers (seeds removed).

Step 4

Add garlic, jalapeño, potatoes, and smoked paprika to pot. Cook 3-4 minutes, stirring occasionally.

Step 5

Add broth, milk, sweet corn, roasted bell peppers (diced), green chiles, and nutritional yeast.

Step 6

Bring to a light boil. Then cover, reduce heat, and simmer for 15-20 minutes or until potatoes are tender.

Step 7

Leave as is, or blend some for a creamier texture. (I like to blend about half with an immersion blender.)

Step 8

Roughly chop cilantro and add to pot. Salt & pepper to taste if desired.