Chipotle Potato Cheddar Soup
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Recipe Intro From cynthiajordan
This versatile easy potato cheddar soup recipe boasts the warmth of chipotle chilies and a cheesy kick from either cheddar or nutritional yeast depending on your dietary preference. It proves that homemade meals can always outshine any takeout in my book!
Recipe Description
This soup is easily adaptable to make vegan, which I've listed in the ingredients section. Stirring in nutritional yeast to replace the cheddar will give it a cheesy flavor. If you don't like spicy food, you can use fewer chipotle chilies and skip adding adobo sauce.
Pair this smoky chipotle soup with a cool, creamy avocado salad to balance the heat. Alternatively, serve it with a side of cornbread for a hearty and comforting meal. If you're looking for other recipes to use chipotles, consider adding them to a marinade for grilled chicken or blending them into a spicy chipotle aioli to top burgers or sandwiches.
- Chipotle Potato Cheddar Soup Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Chipotle Potato Cheddar Soup Ingredients
Chipotle Chilies in Adobo: These smoky and spicy peppers are dried, smoked jalapeños marinated in a rich, tangy adobo sauce. Bursting with bold flavors, chipotle chilies in adobo add a distinctive kick to dishes. Their versatility makes them excellent for elevating soups, stews, sauces, and more.
Vermont White Cheddar Cheese: Renowned for its creamy texture and sharp, tangy taste, Cabot Vermont White Cheddar Cheese is aged to perfection. It adds depth and richness to recipes, making it an ideal choice for enhancing the savory profile of this soup. Sharp cheddar cheese will work if you cannot find this style of white cheddar.
Test Kitchen Notes
In a rush? Don’t bother with peeling the potato skins. Using a small creamy potato variety, such as Baby Boomers, the flesh is so thin it will easily dissolve into the soup.
Chipotle Chili Heat: Exercise caution when adding these smoky chilies; their heat level can vary. Start with a small quantity, taste, and adjust according to your spice preference. Additionally, the adobo sauce contributes a unique depth, so consider incorporating it gradually to taste preference.
Adaptability for Vegan Option: For a vegan variation, replace the cheddar with nutritional yeast. Adjust the quantity based on your desired cheesiness level. This modification doesn't compromise on flavor, providing a vegan alternative.
Use of Immersion Blender: Investing in an immersion blender pays off in this recipe. It effortlessly transforms the soup into a smooth and velvety consistency. Be cautious during blending, ensuring the soup is cool enough to avoid splattering.
FAQs
How do you thicken cheddar potato soup?
To achieve a thicker consistency, you can employ various methods. One popular approach is to blend a portion of the soup using an immersion blender, creating a creamy base. Alternatively, incorporating a roux—butter and flour mixture—or a cornstarch slurry during cooking can enhance thickness. Adjust the quantity based on your desired texture.
Why does my potato soup have no flavor?
The key to flavorful potato soup lies in seasoning. Ensure you've adequately seasoned the soup with salt and pepper during cooking. Experiment with additional herbs, spices, or a squeeze of lemon juice to elevate the taste. Also, consider the freshness and quality of your ingredients for a more robust flavor.
How do you add depth of flavor to soup?
Enhance the depth of flavor by incorporating ingredients with complex profiles. In this Potato Cheddar Soup, chipotle chilies in adobo contribute smokiness, while Vermont white cheddar adds richness. Additionally, sautéing aromatic vegetables like onions, garlic, or leeks at the beginning of the cooking process builds a flavorful foundation. Don't underestimate the impact of fresh herbs and a splash of broth or wine.
Will cheddar cheese melt in soup?
Cheddar cheese will melt in soup, especially if shredded and added gradually. To ensure smooth melting, shred the cheese before incorporating it into the soup. Stir continuously over low heat to prevent clumping and avoid overheating, as excessive heat can cause the cheese to become stringy. This is our favorite tool for shredding cheese; Oxo Shred and Slice Set.
Can I freeze Potato Cheddar Soup?
While the soup can be frozen, keep in mind that the texture of potatoes may change upon thawing, resulting in a slightly different consistency. If freezing, consider undercooking the potatoes slightly to maintain better texture. Store in airtight containers, leaving room for expansion, and thaw in the refrigerator before reheating.
How can I make Potato Cheddar Soup vegetarian or vegan?
To make the soup vegetarian, ensure that your broth is vegetable-based. For a vegan version, substitute cheddar with nutritional yeast and plant-based butter. Confirm the chipotle chilies in adobo and other ingredients are vegan-friendly.
Recipe Card
ingredients
- 1 tablespoon unsalted butter (or vegan butter)
- 2 tablespoons olive oil
- 1 1/2 pounds baby gold potatoes (or Yukon), peeled
- 1 yellow onion, diced
- 3 leeks, chopped, white portions only
- 2 celery stalks, diced
- 2 garlic cloves, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1-3 chipotle chilies in adobo, minced
- 1 tablespoon adobo sauce (from the can)
- 6 cups chicken or vegetable stock, plus more for for desired consistency
- 1 cup shredded Vermont white cheddar cheese, or ~2 tablespoons of nutritional yeast (plus more to taste), plus more for serving
- Shredded vegan cheddar (optional), for serving
- Sour cream (or vegan sour cream), for serving
- Fresh chopped chives, for garnish
- Toasted bread (or gluten-free bread), for serving
Method
Step 1
Melt the butter and olive oil in a large Dutch oven over medium heat.
Step 2
Add the onion, leeks, and celery and season well with salt and pepper. Stir occasionally over low heat, about 15 minutes, until the vegetables are tender and slightly browned.
Step 3
Stir in the garlic and cook for another 5 minutes.
Step 4
Stir in the chopped chipotle chilies and adobo sauce and cook for about 1 minute.
Step 5
Stir in the potatoes and cook for about 3 minutes.
Step 6
Pour in the stock and turn the heat up to high to bring to a boil.
Step 7
Once boiling, reduce the heat to a simmer. Cook for 15-20 minutes or until the potatoes are tender.
Step 8
Reduce the heat to low. Use an immersion blender to puree the soup until completely smooth. Adjust the stock to the desired consistency.
Step 9
Stir in the cheddar (or nutritional yeast) until melted. Remove from heat and serve in bowls topped with cheddar, sour cream, chives, and bread for dipping.