Recipes | Chipotle Potato Soup with Queso Swirl
Chipotle Potato Soup with Queso Swirl
This stick-to-your-ribs soup features buttery Yukon Gold potatoes cooked to a silky consistency in a chipotle-pepper-packed stock. The soup is topped with a swirl of sharp cheddar queso and finished with a dollop of sour cream, fresh jalapeño, and a sprinkling of cilantro. Serve with a squeeze of lime for good measure.
Ingredients
Servings
- 1 can chipotle peppers in adobo
- 2 tbsp olive oil
- 1 Vidalia onion, diced
- 3 stalks celery, chopped
- 1 large carrot, peeled, quartered, and chopped
- 3 cloves garlic, minced
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 ½ lbs Yukon gold potatoes, peeled and cut into large chunks
- 4 cups vegetable stock
- 1 cup beer, I used a Mexican lager
- 2 bay leaves
- 113g (4 oz) sharp cheddar cheese, shredded
- 2 tsp cornstarch
- 177 ml (6 fl oz) evaporated milk
- 1 jalapeño, thinly slice
- ½ cup sour cream
- Fresh cilantro, for sprinkling
- Lime wedges, for serving
Instructions
Step 1
Place the chipotle peppers in a food processor and blitz until smooth. Set the puree aside.Step 2
Heat olive oil in a large heavy-bottom pot until shimmering. Add the onion, celery, carrots, and a generous pinch of salt. Sauté until the onions are just translucent. Stir in the garlic and sauté for a minute more.Step 3
Using a slotted spoon, transfer the vegetables to a bowl and set them aside. Melt the butter in the pot and whisk in the flour to form a roux. Add the chipotle-pepper-puree and gradually whisk in the vegetable stock and the beer.Step 4
Return the vegetables to the pot and add the potatoes. Bring the mixture up to a boil and add the bay leaves. Reduce the soup to a simmer, cover, and let cook for 40 minutes or until the potatoes are fork-tender.Step 5
Discard the bay leaves and transfer the potatoes to a bowl using a slotted spoon. Pass the potatoes through a ricer back into the pot. ** Stir to combine and simmer for another 10 minutes. Taste and season with additional salt accordingly.Step 6
While the soup is on its final simmer, make the queso. In a bowl, toss to coat the cheese in the cornstarch. Place the cheese in a saucepan and add the evaporated milk. Place over low heat and cook until the cheese melts and the mixture thickens. About five minutes.Step 7
Ladle the potato soup into a bowl and spoon some of the queso on top. Use a toothpick to swirl the queso into the soup and garnish with a dollop of sour cream, jalapeño slices, and fresh cilantro. Serve immediately with lime wedges on the side.Step 8
Note: ** I realize the ricer is more labor-intensive than just pureeing the whole soup. But potatoes tend to get gluey if they are overworked, which is very easy to do in a blender. If you use a ricer, you still get that silky potato texture without releasing too much starch.Recipe by brand ambassador Susan of Rhub and Cod