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Potato Soup

Potato soup with a cloud-smooth blended base and a vivid jalapeño cheddar drizzle. Topped with crispy potato skin chips for an upright, sail-like crunch that contrasts the creamy texture.
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Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 5 russet potatoes, peeled and cubed (reserve skins for chips) Reserve the skins for chips.
Aromatics
  • 1 onion
  • 4 garlic cloves
Broth
  • 3 cup chicken broth
Creamy base
  • 1 cup heavy cream
  • 4 tbsp butter
  • 0.5 salt
  • 0.25 pepper
  • 0.25 smoked paprika
Jalapeño cheddar drizzle
  • 1 cup sharp cheddar melted + 1 jalapeño blended + 2 tbsp cream Use in one combined drizzle mixture.
Potato skin chips
  • 0.5 reserved skins Use reserved potato skins.
  • 1 tbsp olive oil
  • 0.25 salt Season chips after baking.
  • 0.25 baked at 400°F 20 min Bake time/temperature as written.
Serving
  • 0.25 sour cream and chives to serve

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Cook the soup
  1. Add russet potatoes, onion, and garlic to a Dutch oven with chicken broth, then simmer until the potatoes are very tender, about 25 minutes, stirring occasionally and keeping the liquid at a gentle bubble.
  2. Blend the soup completely smooth while hot, then stir in heavy cream and butter and season well with salt, pepper, and smoked paprika until the texture turns silky and uniform.
Make crispy potato skin chips
  1. Spread the reserved potato skins on a sheet pan, toss with olive oil and a little salt, then bake at 400°F for 20 minutes until crisp and golden-brown.
Make the jalapeño cheddar drizzle
  1. Melt sharp cheddar, then stir it together with blended jalapeño and 2 tbsp cream until smooth and pourable, with a vivid orange-red color.
Serve
  1. Ladle the soup into bowls, then swirl the jalapeño cheddar drizzle over the top so it streaks across the creamy surface.
  2. Top each bowl with crispy potato skin chips, then finish with sour cream and chives so the chips stay upright and the herbs add fresh green contrast.

Notes

Pro tip: blend while hot for the silkiest texture—don’t let the soup cool before blending. Refrigerate leftovers in a covered container for up to 3 days; reheat gently over medium-low to avoid breaking the emulsion. Freezing is not recommended due to cream texture. Dietary swap: for a lighter version, use half-and-half instead of heavy cream and reduce butter slightly.