This is a basic recipe for a very simple and very yummy soup. We derived it from several different recipes online, so we have included many options in a second version below. We used one ingredient (optional) that might be hard to find locally – chipotle paste which we ordered from Amazon. There are many other ways to add the chipotle flavoring, as you will see in the second version.
Chipotle Potato & Cheese Soup
Serves 4
1-3 T olive oil
3 large Russet potatoes – peeled and diced 1/2”
1 medium onion – diced 1/2”
4 cups chicken broth
1 1/2 cup cheddar cheese – grated
1 T chipotle paste
Salt and pepper to taste
Directions:
In a large skillet or heavy pot, cook the onions in oil until they are soft and slightly brown.
Add the potatoes, the broth and the chipotle to the skillet and simmer until the potatoes are soft (15 – 20 minutes).
Transfer it all to a food processor and blend until smooth.
Add the cheese.
If too thick, add broth or water.
Garnish with chopped scallions and shredded cheddar.
Options:
1 – 3 T oil (olive oil, vegetable oil, butter)
3 large Russet potatoes – peeled and diced 1/2” (3 pounds) (red potatoes, Idaho potatoes, Yukon Gold, 2 large sweet potatoes)
1 medium onion – diced 1/2” (yellow onion, red onion, sweet onion, Spanish onion) (2 large leeks, white and light green parts, chopped)
4 cups chicken broth (vegetable broth, bone broth)
1 1/2 cup cheddar cheese – grated (any sharp cheese or smoked cheese)
1 T chipotle paste (2 chipotle chiles in adobo sauce, a combination of 2 – 4 tablespoons adobo sauce, from a can of chipotle peppers and 2 teaspoons TABASCO Chipotle Pepper Sauce, 2 ounces canned chipotle chiles with adobo sauce
Directions:
Instead of peeling the potatoes, leave the skins on.
Instead of cooking the onions and potatoes on the stove, coat them lightly with olive oil and roast them on separate sheet pans in the oven for 20-30 minutes at 450F (until they are lightly browned).
Instead of using a food processor, use a hand blender or immersion blender or do not blend the soup at all.
Additions:
1/2 pound bacon, cut up and cooked in the skillet or pot before adding onions
1 cup chopped celery
1 red bell pepper, diced, added after the onions
5 medium/large carrots peeled & chopped, added after the onions are cooked
3 T flour added with the onions
3 cloves of minced garlic, 1 T minced garlic
1 – 2 T chopped grilled jalapeno pepper, added with the chipotle
¼ teaspoon ground cinnamon
1 bay leaf
2 T cider vinegar
1 – 2 cups milk
1 cup half & half
1 cup heavy cream
1/4 cup heavy whipped cream
4 oz cream cheese, added after the potatoes are cooked
1 tsp. ground cumin and 1 tsp. ground coriander
Garnish: Instead of garnishing with chopped scallions and shredded cheddar:
shredded cheddar cheese
sour cream
chopped green onion
crumbled bacon
1/4 cup chopped fresh cilantro
1/2 red bell pepper and 1/2 yellow bell pepper, seeded and diced
For printing:
Chipotle Potato & Cheese Soup
Serves 4
1-3 T olive oil
3 large Russet potatoes – peeled and diced 1/2”
1 medium onion – diced 1/2”
4 cups chicken broth
1 1/2 cup cheddar cheese – grated
1 T chipotle paste
Salt and pepper to taste
Directions:
In a large skillet or heavy pot, cook the onions in oil until they are soft and slightly brown.
Add the potatoes, the broth and the chipotle to the skillet and simmer until the potatoes are soft (15 – 20 minutes).
Transfer it all to a food processor and blend until smooth.
Add the cheese.
If too thick, add broth or water.
Garnish with chopped scallions and shredded cheddar.
