2 1/2 pounds potatoes, peeled and cut into 1-inch cubes
1 quart vegetable or chicken stock
2 cups grated Cheddar (8 ounces), plus more for garnish
1 cup half and half
3 scallions, white and light green parts, thinly sliced
Instructions
Thinly slice the jalapeños, discarding the seeds if you like. Put
slices in a bowl and squeeze in enough lime juice to cover
them. Add a pinch each of salt and sugar. Let sit at room
temperature while you make the soup. (The jalapeños can be
prepared up to 5 days ahead of time and stored in the
refrigerator; they get softer and more pickle-y as they sit.)
In a large pot, melt the butter over medium heat. Add onion,
celery and a large pinch of salt, and sauté until lightly golden
and soft, about 10 minutes. Add garlic and chili powder and
sauté until fragrant, 1 minute.
Add potatoes, broth and 2 teaspoons salt, and bring to a
simmer. Cook until potatoes are very tender, 30 to 40 minutes.
Using an immersion blender or transferring the soup to a
regular blender in batches, purée the soup, adding some water
as needed to thin it out. (The soup can be as thick or brothy as
you like.)
Return the soup to the pot if you removed it and reduce heat to
medium-low. Add cheese and half-and-half, and cook at a very
gentle simmer, stirring, until the cheese melts, 1 to 2 minutes.
Taste and season with salt and pepper as needed.
Serving
Suggestions
Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, scallions, and more Cheddar
Originally Submitted
8/28/2021
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