Jalapeno-Potato Soup Recipe

Recipe By Slurrp

Jalapeno-Potato Soup is a spicy and creamy soup that combines the flavors of jalapenos and potatoes. This soup is perfect for those who enjoy a little heat in their meals. The jalapenos add a kick of spice, while the potatoes provide a creamy and comforting texture. This soup is easy to make and can be enjoyed as a starter or a main course. Serve it with some crusty bread for a complete meal.

3.9
11 Rating -
Rate
Non Vegdiet
55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
Jalapeno-Potato Soup
plan
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ingredients serve

Ingredients for Jalapeno-Potato Soup Recipe

  • 1/4 tablespoon Olive Oil
  • 0.13 Onion, Diced
  • 1/4 cloves Cloves Garlic, Minced
  • 1/2 Potatoes, Peeled And Diced
  • 1/4 No.s Jalap S, Seeded And Diced
  • 1/2 cup Vegetable Broth
  • 0.13 teaspoon Salt
  • 0.06 cup Heavy Cream
  • No.s Chopped Jalapenos, For Garnish
  • as needed Sour Cream, For Garnish

Directions: 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.
Nutrition
value
273
calories per serving
9 g Fat21 g Protein24 g Carbs3 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    21g
  • Carbs
    24g
  • Fiber
    3g

MacroNutrients

  • Carbs
    24g
  • Protein
    21g
  • Fiber
    3g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    103mg
  • Iron
    1mg
  • Vitamin A
    90mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    46mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    59mg
  • Manganese
    < 1mg
  • Phosphorus
    212mg
  • Selenium
    16mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp