The forecast tells me its going to rain all weekend here in Seattle (how typical!). If you need me, I’ll be over here on the couch in my fleece sweatpants with a bowl of the creamist, rib-sticking, soul-warming potato soup you’ve ever tasted.
Each year when the temperatures take a hard turn towards autumn, I am ready and waiting with at least a dozen cozy dishes I’ve missed over the summer while counting down the days till sweater weather. I especially love all soups and soup-adjacent dishes, and potato soup is just about the coziest version possible, the equivalent of snuggling under a blanket with a mug of hot tea by a crackling fire. I love love love the juxtaposition of spicy heat with creamy textures (hello chile con queso!) so my potato soup includes a healthy dose of roasted jalapeños along with creamy monterey jack cheese and half-and-half.
There are a few steps to making this hug-in-a-bowl that might seem a bit extra and are technically fine to skip, but I promise are worth the effort. The first is roasting the jalapeños – while you can certainly saute the seeded and diced jalapenos along with the other veggies, I like the subtly smoky flavor and charred bits that roasting imparts. Second, I cook and keep the sauteed bell pepper (and jalapeno) separate from the onion, garlic and potatoes. The latter 3 will be simmered and pureed until smooth and creamy, keeping the peppers separate until after that happens gives the final product a more interesting contrast in textures and color than pureeing the whole thing together – though pureeing all together is not a crime and will still produce a flavorful, creamy soup (if not a bit green!).
The is also a great recipe to make ahead of time. The flavors improve as they meld together in the fridge and it tastes even better rewarmed the next day. It’s also easily doubled to feed a crowd or meal prep (or if, like me, you just really love soup).
Bring on the rain (and soup season) – I’m ready for it!
Cheesy Potato Chowder with Roasted Jalapenos
Ingredients
- 2-3 large jalapenos
- 1 Tbsp butter, divided
- 1 bell pepper, any color, chopped into medium dice (I used yellow)
- 1 medium yellow onion, diced fine
- 4 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- ~2 pounds russet potatoes (about 3 large), peeled and cut into bite size cubes
- 4 cups vegetable or chicken stock
- 4 oz (1 cup) shredded monterey jack cheese
- 1/2 cup half-and-half
- cilantro, onion, and lime wedges to garnish
Directions
- Preheat your broiler and move an oven rack about 12 inches from broiler. Stem and core your jalapenos (you can do this after they are roasted and cooled, but I find it easier while they are still raw and firm). Make sure to wear gloves!
- Place jalapenos on a baking sheet and under the broiler. Broil for 10-15 minutes, keeping a close eye and turning once or twice to ensure they puff and get brown/black spots on both sides.
- Remove jalapenos from oven and place in a brown paper bag or a bowl with a lid. Allow to steam in bag while you start the chowder.
- Melt 1/2 tablespoon of the butter in a medium pot over medium-high heat. Add the bell pepper and saute until softened and just beginning to brown. Remove from the pot and set aside.
- Reduce heat to medium, add the second 1/2 tablespoon of butter and let melt. Add onions and cook until softened but not yet brown. Add garlic, cumin, and smoked paprika and cook for 30 seconds more, stirring constantly to avoid burning the spices.
- Add the potatos and chicken or vegetable stock. Bring to a boil, then reduce heat to low and simmer until the potatoes are tender when pierced with a fork, about 20-25 minutes.
- While the potatoes cook, peel and chop the jalapenos (using gloves again). The skins should slip off easily after their time in the paper bag sauna, but its ok if a little bit remains.
- When potatoes are tender, scoop out 1/3-1/2 of the mixture into a food processor or blender (removing less will make a chunkier soup, more will make a smoother version) . Blend until smooth and return to the pot. Alternatively, you can use an immersion blender directly in the soup pot, blending until 1/3-1/2 of the potato chunks remain.
- Turn off the heat and add the shredded cheese and half-and-half. Stir until cheese melts and soup is thick and creamy. Season with salt and pepper to taste.
- Serve piping hot with lime wedges, chopped cilantro and more shredded cheese.
