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Potato Cheese Soup with Smoky Chipotle Recipe
Ash Tyrrell

Potato Cheese Soup with Smoky Chipotle Recipe

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.