Jalapeno-Potato Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
• STEP 2.Add diced potatoes, jalapenos, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer until potatoes are tender.
• STEP 3.Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
• STEP 4.Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through.
• STEP 5.Serve the soup hot, garnished with chopped jalapenos and a drizzle of sour cream, if desired.

Cooking Tips

• To reduce the spiciness of the soup, remove the seeds and membranes from the jalapenos before adding them to the pot.
• For a thicker soup, mash some of the cooked potatoes with a fork before blending.
• If you don't have an immersion blender, be careful when blending hot soup in a regular blender. Allow the soup to cool slightly before blending and blend in small batches.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with a side of crusty bread or a salad for a complete meal.