Potato Cheese Soup with Smoky Chipotle Recipe: Rich & Spicy Comfort
I made this Potato Cheese Soup with Smoky Chipotle on a cold, drizzly evening—and let me tell you, it instantly turned my kitchen into a warm, cozy haven.
The creaminess of the potatoes, the gooey cheddar, and that smoky kick from the chipotle made every bite feel like a hug in a bowl. I loved how simple ingredients came together so effortlessly.
After one spoonful, I knew this would be a recipe I’d come back to again and again. If you’re craving something warm, rich, and just a little spicy, you’ll want to make this tonight.
Ingredients
Each of these ingredients plays an important role in building the soup’s creamy texture and smoky depth of flavor.
- 2 lbs russet potatoes – peeled and chopped; these make the soup creamy without needing flour or cream.
- 1 medium red onion – adds a touch of sweetness and color.
- 3 cloves garlic – minced for deep flavor; fresh garlic works best here.
- 2 tbsp olive oil – for sautéing the aromatics and adding a smooth base.
- 4 cups vegetable broth or bone broth – provides depth and richness; choose low-sodium if needed.
- 1 cup milk – helps make the soup creamy; use whole milk for best texture.
- 2 chipotle peppers in adobo sauce – chopped; they give that bold smoky heat.
- 1 tsp ground cumin – for earthy warmth that complements the chipotle.
- 1 tsp ground coriander – adds a subtle citrusy note that lifts the soup.
- 1½ cups sharp cheddar cheese – grated fresh (pre-shredded can be waxy); adds tangy richness.
- Salt and pepper to taste – season at the end for perfect balance.
Note: This recipe serves about 4 generous bowls.
Variations
This recipe is flexible, so you can easily switch it up based on your dietary needs or flavor cravings.
Dairy-Free Options
- Replace the milk with unsweetened almond, soy, or coconut milk.
- Use a vegan cheddar alternative (look for one that melts well).
Vegetarian-Friendly
- Stick to vegetable broth instead of bone broth.
Cheese Swaps
- Try smoked gouda or pepper jack for a flavor twist.
- Add a bit of cream cheese for extra richness.
Add-Ins
- Stir in sautéed mushrooms, roasted corn, or cooked bacon for added depth.
- Top with crispy tortilla strips or croutons for crunch.
Cooking Time
Here’s what to expect time-wise:
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
Equipment You Need
You’ll only need a few basic tools to pull this off:
- Large Pot – For boiling potatoes and cooking everything in one vessel.
- Blender or Immersion Blender – To make the soup velvety smooth.
- Cutting Board & Knife – For prepping the potatoes, onions, garlic, and garnishes.
How to Make Potato Cheese Soup with Smoky Chipotle?
Let’s break it down—this recipe is simpler than it sounds, and the results are so worth it.
Prepare the Potatoes
Start by peeling and chopping your russet potatoes into even chunks. Place them in a large pot of salted water, bring to a boil, and cook for about 20 minutes or until they’re fork-tender. Drain and set them aside. These potatoes are the heart of your creamy base.
Sauté the Onion and Garlic
In the same pot (less mess!), heat up the olive oil over medium heat. Toss in the chopped red onion and minced garlic, and let them cook down for about 5 minutes. You’ll know they’re ready when they’re soft and smell amazing.
Build the Flavor Base
Add the cooked potatoes back to the pot, followed by the chopped chipotle peppers, cumin, and coriander. Pour in the broth and milk, then stir everything together gently. Let it simmer on low for about 10 minutes so all those bold, smoky flavors can really come together.
Blend to Creamy Perfection
Turn off the heat and carefully blend the soup. You can do this in batches using a regular blender or use an immersion blender right in the pot (my favorite method—less cleanup!). Once smooth, stir in the grated cheddar cheese until it melts completely. Give it a taste and add salt and pepper as needed.
Garnish and Serve
For a fresh finish, mix up a quick salsa using diced bell pepper, red onion, cilantro, and a squeeze of lime juice. Ladle the soup into bowls and top with the salsa. It looks beautiful and adds a bright, zesty contrast to the smoky richness of the soup.
Additional Tips for Making This Recipe Better
Here are a few personal tricks I’ve learned from making this recipe more than once:
- Start slow with the chipotle – One pepper might be enough if you’re heat-sensitive. You can always add more later.
- Grate your own cheese – It melts smoother than pre-shredded and tastes way better.
- Use a wide pot – It gives everything more room to cook evenly.
- Thin it out, if needed – If your soup turns out too thick, just stir in a little more broth or milk.
How to Serve Potato Cheese Soup with Smoky Chipotle?
This soup is hearty on its own, but a few additions can really elevate the experience. I love serving it in warm bowls topped with fresh salsa—it adds color and crunch.
You can also pair it with crusty sourdough, toasted baguette slices, or cheesy garlic bread. For drinks, a dry white wine like Riesling or a light beer pairs beautifully.
Nutritional Information
Here’s the estimated nutritional breakdown per serving (based on 4 servings):
- Calories: 279
- Protein: 15g
- Carbohydrates: 33g
- Fat: 10g
Make Ahead and Storage
This soup is even tastier the next day, making it perfect for meal prep or leftovers.
Refrigeration
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave until warmed through.
Freezing
If freezing, skip the cheese and add it when reheating. Portion the soup into freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge, then reheat and stir in the cheese.
Why You’ll Love This Recipe?
Let me tell you why I keep coming back to this recipe—it’s just that good.
- Big flavor, simple ingredients: Even basic pantry staples turn into something comforting and bold.
- Quick and satisfying: You don’t need hours to get a restaurant-worthy soup on the table.
- Totally customizable: Whether you’re dairy-free, vegetarian, or spice-shy, this recipe adjusts easily.
- Great for leftovers: It reheats beautifully, and the flavor gets even better the next day.
- Perfect for cozy nights in: Pair it with a blanket, a good movie, and you’ve got comfort food bliss.
Potato Cheese Soup with Smoky Chipotle Recipe
Ingredients
Method
- Start by peeling and chopping your russet potatoes into even chunks. Place them in a large pot of salted water, bring to a boil, and cook for about 20 minutes or until they’re fork-tender. Drain and set them aside. These potatoes are the heart of your creamy base.
- In the same pot (less mess!), heat up the olive oil over medium heat. Toss in the chopped red onion and minced garlic, and let them cook down for about 5 minutes. You’ll know they’re ready when they’re soft and smell amazing.
- Add the cooked potatoes back to the pot, followed by the chopped chipotle peppers, cumin, and coriander. Pour in the broth and milk, then stir everything together gently. Let it simmer on low for about 10 minutes so all those bold, smoky flavors can really come together.
- Turn off the heat and carefully blend the soup. You can do this in batches using a regular blender or use an immersion blender right in the pot (my favorite method—less cleanup!). Once smooth, stir in the grated cheddar cheese until it melts completely. Give it a taste and add salt and pepper as needed.
- For a fresh finish, mix up a quick salsa using diced bell pepper, red onion, cilantro, and a squeeze of lime juice. Ladle the soup into bowls and top with the salsa. It looks beautiful and adds a bright, zesty contrast to the smoky richness of the soup.
Notes
- Start slow with the chipotle – One pepper might be enough if you’re heat-sensitive. You can always add more later.
- Grate your own cheese – It melts smoother than pre-shredded and tastes way better.
- Use a wide pot – It gives everything more room to cook evenly.
- Thin it out, if needed – If your soup turns out too thick, just stir in a little more broth or milk.
