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comforting loaded baked potato soup
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This Spicy Jalapeño Lime Baked Potato Soup is a comforting and flavorful dish, blending creamy potatoes with zesty lime and a spicy jalapeño kick. It’s perfect for a chilly day and offers a delightful combination of textures and tastes.
Ingredients
Scale
- 4 large russet potatoes (800g), diced
- 1L chicken broth
- 30g unsalted butter
- 1 medium onion (150g), diced
- 3 cloves garlic, minced
- 2 stalks celery (100g), diced
- 2 medium carrots (100g), diced
- 240ml heavy cream
- 240ml whole milk
- 200g sharp cheddar cheese, shredded
- 5g sea salt, plus to taste
- 2g black pepper
- 15g jalapeño, minced
- 1 tsp lime zest
- 30ml lime juice
- 120g plain Greek yogurt
- 15ml olive oil, plus extra
- 6g fresh chives, chopped
Instructions
- Roast Potato Skins: Toss skins with oil and salt; bake at 200°C (400°F) for 15-20 minutes, flipping halfway.
- Sauté Aromatics: Melt butter, sauté onion, celery, and carrots for 5 minutes.
- Simmer Potatoes: Add potatoes, garlic, and broth; simmer for 15-20 minutes until tender.
- Blend for Texture: Pulse with immersion blender, leaving some chunks.
- Enrich Soup: Stir in cream, milk, and half the cheese; simmer for 5 minutes.
- Make Crema: Blend jalapeño, zest, juice, yogurt, soup liquid, and salt.
- Serve & Garnish: Ladle soup, swirl in crema, top with cheese, skins, oil, and chives.
Notes
For a milder spice level, remove the jalapeño seeds. Crisping the potato skins is key for texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 60 mg