In a pot, melt butter and add leeks. Sauté for about 5 minutes on medium heat, stirring occasionally.
When ready, increase the heat to high. Add diced potatoes, jalapenos, caraway seeds, salt, pepper and stock. Stir, cover with lid and bring to a boil. After, reduce the heat to low and simmer until the potatoes are cooked (about 10 minutes).
Finally, stir in cheddar and heavy cream. Cook for about 2-3 minutes before turning off the heat completely. Blend until smooth with immersion blender and taste. Add more seasoning, if needed.
Top with fried pancetta/bacon or cheese or jalapenos.
Best served warm with bread or dinner rolls.
You can use either salted or unsalted butter. Or use 2 tablespoons of olive oil as a substitution.
The smaller the potatoes the quicker their cooking time.
I used sliced jalapenos (those ones you buy in a jar or can) and I added 1 teaspoon (finely chopped) which was enough to give this soup a spicy kick, but not to be overwhelmingly hot. Note that the following day the flavors seem to blend more and you might notice that the soup tastes hotter. For this reason, be careful with how much jalapeno you use.
Stock - you can use either vegetable stock or chicken broth/stock.
You can add more cheese if you like or omit it completely.
Use either heavy cream (1/4 cup) or half and half (1/2 cup). I feel that this soup needs only a little cream, but you can use more heavy cream, if you wish.
This recipe makes about 4-5 portions, depending on the portion size.
Pro tip: If the soup turns out too spicy for you, you can reduce the heat by serving the soup with a dollop of natural yogurt/unsweetened Greek yogurt or sour cream on top or just serve it aside, so that those who find the soup spicy can help themselves.
Course: Dinner, Lunch, Soup
Keyword: Potato Soup Recipe, Spicy Soup Recipe
Jalapeno Potato Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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