A simple one-pot potato soup recipe.
Cheese. Hot peppers. Potatoes. What’s not to love? Potato soup is like a warm blanket for your belly, filling you up with warm, hearty goodness to keep the cold spells of chilly fall or early spring at bay.
The best part? This recipe has a high taste to effort ratio. It’s a simple one-pot recipe that means less clean up, and more time spooning big bites of happiness. Add in a nice chunk of rustic bread and you’ve got the perfect rainy weather meal.
What really separates this recipe apart is the one-two punch of smoky chipotle peppers and sharp Wisconsin cheddar cheese, adding both an element of heat and divine, artery-clogging goodness. Top the bowl with green onions, bits of bacon, or extra cheese to finish it off and enjoy!
Time You Need
- 20 minutes prep
- ~1 hour cooking
- Yields: ~8 servings
What You Need
- ~8 Yukon gold potatoes, washed, peeled, and cubed
- 1 large yellow onion, diced
- 5 cloves of garlic, minced
- 2 chipotle peppers, diced
- 1 tbsp adobo from peppers
- 1 cup of sliced carrots
- 6 cups of low sodium chicken broth
- 1/3 cup of AP flour
- 2 cups of skim milk
- 1/3 cup of heavy cream
- 2 tbsp butter
- Salt, to taste
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp onion powder
- ¼ cayenne powder
- 1/2 tsp chipotle pepper powder
- 1 cup of shredded Wisconsin sharp cheddar
- ½ cup of shredded Swiss or Gruyère cheese
- Optional garnishes: Bacon bits, diced green onions, extra shredded cheese
What You Do
- In a large soup pot, melt butter over medium heat. Then add in onion and cook until fragrant and tender, about 3-5 minutes. Continue to stir and cook until they begin to brown, about 10-15 more minutes. Then add in garlic and cook for another minute.
- Next, sprinkle in the flour and stir together with the ingredients.
- Add in the diced potatoes, along with chicken broth, milk, heavy cream, diced chipotle peppers, carrots, adobo, salt, pepper, garlic powder, onion powder, cayenne and chipotle powder. Stir together well.
- Bring to a quick boil, lower heat to medium, and continue to cook until potatoes are tender (should be able to cut those bad boys like butter with a fork).
- Reduce to a simmer and let cook for another 5 minutes.
- Then remove from heat and, using an immersion blender, blend the soup to desired consistency.
- Then return to stove over low heat and bring to a simmer. Slowly whisk in shredded cheese, working a handful at a time and making sure cheese fully melts before stirring in another handful.
- Let soup simmer for another 15 minutes. Then remove from heat and serve.