Southwestern Potato Soup is creamy with a hint of spice from jalapeño and chipotle chiles.
Potato soup is one of my favorite comfort foods and I enjoy trying new versions. When I decided it was time to make it again I was stumped on how to switch it up a bit until I remembered the can of chipotle peppers in adobo in my pantry.
I decided to play up the Southwestern flavors by adding a jalapeño, bell pepper, and cumin as well as a few chopped chipotle chiles and a bit of the adobo sauce. The resulting Southwestern Potato Soup is probably my favorite yet. Don’t let the fact it has both jalapeño and chipotle in the soup because it’s not overly spicy but it adds a little something to the recipe.
This time to thicken the soup I used mashed potato flakes but if you don’t want to go that route I would add another potato or two and then mash some of the potatoes before serving.
10 minPrep Time
35 minCook Time
45 minTotal Time
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1/2 large onion, diced
- 1 bell pepper, chopped
- 1/2 large jalapeño, diced
- 2 cloves garlic, minced
- 1 to 3 chipotle peppers, seeded and diced
- 2 teaspoons adobo sauce from the chipotles
- 2 teaspoons cumin
- 6 cups low sodium chicken broth or stock
- 7 or 8 russet potatoes, peeled and cubed
- 1 cup half and half
- 3/4 to 1 cup instant mashed potato flakes
- To taste sea salt
- To taste white pepper
- Sour cream, grated cheese, chives for garnish (optional)
- In a large soup pot or Dutch oven, heat the oil and butter over moderate heat
- Add the onion, bell pepper, jalapeño, and chipotles
- Season with a pinch of sea salt
- Cook for 10 minutes or until the vegetables are softened
- Add the cumin and cook for a minute longer
- Pour the chicken broth into the pot then add the potatoes
- Bring to a boil, reduce heat, cover and simmer for 20 minutes or until the potatoes are tender
- Add in the half and half and the 3/4 cups potato flakes and cook for 5 minutes or until heated through and thickened.
- Season to taste with salt and white pepper