Potato Chipotle Cheddar Soup

★★★★★ 3 Reviews
Mikekey avatar
By Mikekey *
from Seattle, WA

Serve with warm, crusty bread.

serves 4-6
prep time 15 Min
cook time 35 Min
method Stove Top


  •   3 Tbsp
    olive oil, extra virgin
  •   1 medium
    yellow onion, diced
  •   1 c
    chopped celery
  •   3/4 tsp
    ground black pepper, to taste
  •   1 tsp
    ground cumin
  •   3 large
    russet potatoes, peeled and cut into 1 1/2 inch chunks
  •   4 c
    chicken broth, low salt
  •   1
    chipotle pepper, in adobo (canned) minced
  •   1 1/2 c
    shredded extra sharp cheddar cheese
  •   2
    sliced green onions, for garnish (or use chopped chives)
  •   4 slice
    thick bacon, cooked and crumbled (for garnish)

How To Make

  • 1
    Heat 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.
  • 2
    Stir in pepper and cumin and cook about 30 seconds.
  • 3
    Add 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.
  • 4
    Working 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.
  • 5
    Serve topped with green onions (or chives) and crumbled bacon.

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