This Smoky Chipotle Potato Soup with Cheddar Cheese is the perfect recipe to warm you up on chilly days. It’s thick & creamy with just a hint of spicy heat.
I’ve seen more cross country skiers going down our street than cars today. Portland got hit with about a foot of snow last night and it was totally unexpected. It’s amazingly beautiful, fluffy, white snow and so much more appreciated that the sheets of ice that we typically get for our “snow days.” But, unfortunately, we are scheduled to fly out to Napa tomorrow morning for an extended weekend. Right now, I’m not so sure that our plane will take off.
But, for now, I’m just going to make the most of this beautiful and unexpected snow day – Starting with cooking up a batch of soup.
The grocery store is only a couple blocks away, but the snow currently comes up to my shins, and since we’re hopefully headed out tomorrow, I figured why not scour the fridge and put together a yummy soup using what we already have on hand – Potatoes, red onion, a bit of milk, some of my bone broth (which I always keep on hand), and a couple chipotles.
Do you ever cook with chipotles? Chipotle peppers are sold in small cans, packaged in a bit of adobo sauce. They’re smoky, with almost a barbeque sauce like essence, and they pack a good amount of heat. I use them in lots of recipes that typically call for only one or two of the peppers. The small cans usually come with at least a dozen chipotles packed inside. I’ve found that they freeze wonderfully. Just pack the rest of the peppers and the adobo sauce into a small ziploc baggie and place it in the freezer. When you need a chipotle or two for a recipe, just let the baggie thaw in a bowl of warm water for 5-10 minutes. It works perfectly and makes it easy to always have chipotles on hand. Try them in your stir frys, throw some of the adobo sauce into some scrambled eggs, or add some to your weekend Bloody Mary for a smoky twist. I love their flavor and I thought they would be perfect to give a kick to potato soup.
The soup turned out well seasoned, with the addition of some cumin, coriander and the smoky chipotles. But, it still needed a little something… Cheese. I had some extra sharp cheddar cheese on hand, so I threw that it there. It made it extra creamy and added a bit of tang. This would also be wonderful with some smoked cheddar, or even pepper jack cheese. Use whatever cheese you have on hand and put your own creative twist on things.
As a garnish, and to give the soup a hint of extra fresh flavor, I made a salsa of sorts using bit of red and yellow bell pepper, some fresh cilantro and a good squeeze of lime juice. Add a dollop of that to the top of your soup for a zesty, citrus kick that adds a nice bit of texture to the otherwise creamy soup. It was next level yummy.
How is your winter shaping up so far? Are you loving the chilly, snowy days, or are you ready for summer and sunshine?
Smoky Chipotle Potato Soup with Cheddar
- 2 pounds russet potatoes peeled and quartered
- 1 Tbsp . olive oil
- 1 tablespoon red onion chopped (reserve 1 for garnish)
- 3 cloves garlic minced
- 4 cups bone broth vegetable stock or low-sodium chicken stock
- 1 cup milk
- 2 in canned chipotle chiles adobo sauce
- 1 tsp . ground cumin
- 1 tsp . ground coriander
- 1 cup grated sharp cheese
- Salt and pepper to taste
- 1/2 red bell pepper seeded and diced
- 1/2 yellow bell pepper seeded and diced
- 1/4 cup fresh cilantro chopped
- 1 tablespoon chopped red onion
- 1 lime juiced
Add potatoes to a large pot and add enough water to cover. Add a pinch of salt to the pot and bring to a boil. Cook potatoes 20 minutes, until easily pierced with a fork. Drain.
While the potatoes are cooking, heat olive oil in a dutch oven or large pot over medium-high heat. Add onions and garlic and cook until the onions have softened, about 5 minutes. To the pot add the chicken stock, milk, chipotle peppers, cumin, coriander and the cooked potatoes. Bring to a boil, reduce heat to low, and simmer 10 minutes.
Transfer the mixture to a blender (or use an immersion blender), add the cheese, and process until smooth. Season to taste with salt and pepper.
In a small bowl mix together the bell peppers, cilantro and red onion. Add lime juice and season with salt and pepper, to taste.
To serve, ladle the soup into bowls and garnish with a dollop of the pepper mixture.
Wine Pairings for Smoky Chipotle Potato Soup with Cheddar:
- This smoky potato soup pairs well with a rich, brightly acidic white like a Pinot Gris.
- A dry Riesling, with its hint of sweetness and rich acidity, is another great match for this creamy, slightly spicy soup.