Best Potato Chipotle Cheddar Soup Recipes

Chipotle Cheddar Potato Soup image

Provided by Brittany K.

Categories Potato

Time 1h30m

Yield 1 Large Pot, 10-12 serving(s)

Number Of Ingredients 13

10 medium russet potatoes, peeled and cubed
1 medium onion, diced
3 carrots, peeled and diced
2 yellow squash, diced
4 garlic cloves, peeled and diced
10 cups water
8 ounces 2% cheddar cheese
4 cups 2% low-fat milk
1/3 cup chipotle chile in adobo, crushed
6 tablespoons cornstarch
3/4 cup cold water
salt and pepper
1 bunch green onion, diced

Steps:

Put all the vegetables in a large pot. Cover with water (about 10 cups) and cook on high til the vegetables are soft.
Shred the cheese and add to the pot. Stir until the cheese is melted.
Reduce heat to low and add the milk and chipotle.
In a seperate bowl mix the cornstarch and cold water with a whisk until smooth. Pour mixture into the pot and stir. Simmer for about 20 minutes. Salt and pepper to taste.
Ladle into bowls. Garnish with sour cream, croutons (I like to make my own cornbread croutons) , and green onions.

Nutrition Facts : Calories 294.7, Fat 3.9, SaturatedFat 2.3, Cholesterol 12.6, Sodium 217.2, Carbohydrate 52, Fiber 6.2, Sugar 9, Protein 14.1

Potato Chipotle Cheddar Soup image

Provided by Mikekey *

Time 50m

Number Of Ingredients 12

3 Tbsp olive oil, extra virgin
1 medium yellow onion, diced
1 c chopped celery
3/4 tsp salt
ground black pepper, to taste
1 tsp ground cumin
3 large russet potatoes, peeled and cut into 1 1/2 inch chunks
4 c chicken broth, low salt
1 chipotle pepper, in adobo (canned) minced
1 1/2 c shredded extra sharp cheddar cheese
2 sliced green onions, for garnish (or use chopped chives)
4 slice thick bacon, cooked and crumbled (for garnish)

Steps:

1. Heat oil in large heavy-bottomed pot over medium-high heat. Add onions, celery and salt and cook, stirring occasionally, until onion is softened and starting to brown, about 7 minutes.
2. Stir in pepper and cumin and cook about 30 seconds.
3. Add potatoes and broth. Cover pot and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are soft and falling apart, about 10-15 minutes. Add chipotle and remove from heat.
4. Working in batches, transfer several cups of potato mixture to blender and puree. Return soup to pan and stir in cheese. Bring back to heat and cook until cheese melts.
5. Serve topped with green onions (or chives) and crumbled bacon.