potato chipotle cheddar soup
(4 ratings)
Serve with warm, crusty bread.
(4 ratings)
yield
4 -6
prep time
15 Min
cook time
35 Min
method
Stove Top
Ingredients For potato chipotle cheddar soup
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3 Tbspolive oil, extra virgin
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1 mdyellow onion, diced
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1 cchopped celery
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3/4 tspsalt
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ground black pepper, to taste
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1 tspground cumin
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3 lgrusset potatoes, peeled and cut into 1 1/2 inch chunks
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4 cchicken broth, low salt
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1chipotle pepper, in adobo (canned) minced
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1 1/2 cshredded extra sharp cheddar cheese
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2sliced green onions, for garnish (or use chopped chives)
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4 slicethick bacon, cooked and crumbled (for garnish)
How To Make potato chipotle cheddar soup
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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.
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2Stir in pepper and cumin and cook about 30 seconds.
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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.
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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.
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5Serve topped with green onions (or chives) and crumbled bacon.
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