potato chipotle cheddar soup
Serve with warm, crusty bread.
prep time
15 Min
cook time
35 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 3 tablespoons olive oil, extra virgin
- 1 medium yellow onion, diced
- 1 cup chopped celery
- 3/4 teaspoon salt
- - ground black pepper, to taste
- 1 teaspoon ground cumin
- 3 large russet potatoes, peeled and cut into 1 1/2 inch chunks
- 4 cups chicken broth, low salt
- 1 - chipotle pepper, in adobo (canned) minced
- 1 1/2 cups shredded extra sharp cheddar cheese
- 2 - sliced green onions, for garnish (or use chopped chives)
- 4 slices thick bacon, cooked and crumbled (for garnish)
How To Make potato chipotle cheddar soup
-
Step 1Heat oil in large heavy-bottomed pot over medium-high heat. Add onions, celery and salt and cook, stirring occasionally, until onion is softened and starting to brown, about 7 minutes.
-
Step 2Stir in pepper and cumin and cook about 30 seconds.
-
Step 3Add potatoes and broth. Cover pot and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are soft and falling apart, about 10-15 minutes. Add chipotle and remove from heat.
-
Step 4Working in batches, transfer several cups of potato mixture to blender and puree. Return soup to pan and stir in cheese. Bring back to heat and cook until cheese melts.
-
Step 5Serve topped with green onions (or chives) and crumbled bacon.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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