Jaxon's Potato Chile Soup

Warm, creamy, and packed with smoky flavor, Jaxon's Potato Chile Soup is the ultimate comfort food with a twist. This indulgent soup combines tender russet potatoes, roasted poblano peppers, and aromatic spices like cumin and smoked paprika for a boldly flavorful dish that's both hearty and satisfying. The addition of heavy cream gives it a luxuriously silky texture, while optional toppings like sharp cheddar, sour cream, and green onions elevate each bowl into a customizable masterpiece. Whether you’re looking to cozy up on a chilly evening or wow your guests with a spicy yet soothing appetizer, this rich potato chile soup is the perfect choice. Ready in just an hour and yielding six generous servings, it’s a versatile recipe you'll love returning to.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium-sized russet potatoes
• 2 large poblano peppers
• 1 medium-sized onion
• 4 cloves garlic cloves
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 1 cup, shredded sharp cheddar cheese (optional)
• 2 stalks, sliced green onions (optional)
• 0.5 cup sour cream (optional)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Place the poblano peppers on a baking sheet lined with parchment paper. Roast them in the oven for 15-20 minutes, turning once, until the skins are charred and blistered. Remove from oven and place the peppers into a sealed plastic bag or cover with a bowl to steam for 10 minutes.

Step 3

While the peppers are steaming, peel and dice the potatoes into 1-inch cubes. Set aside.

Step 4

Finely chop the onion and mince the garlic cloves.

Step 5

Heat the butter and olive oil in a large stockpot over medium heat. Add the chopped onion and garlic, and sauté for 5-6 minutes until softened and translucent.

Step 6

Once the poblano peppers have steamed, carefully remove the skins, seeds, and stems. Dice the peppers and add them to the pot with the onions and garlic.

Step 7

Stir in the cumin, smoked paprika, salt, and black pepper, cooking for 1-2 minutes to toast the spices.

Step 8

Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.

Step 9

Using an immersion blender, blend the soup until smooth. (Alternatively, carefully transfer the soup to a blender in batches and blend until creamy.)

Step 10

Stir in the heavy cream and heat through for an additional 2-3 minutes. Taste and adjust the seasoning if needed.

Step 11

Ladle the soup into bowls and garnish with shredded cheddar cheese, sliced green onions, and a dollop of sour cream if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2700.0g)

Amount per serving	% Daily Value*
Calories	3235.4

Total Fat 221.3g	0%
Saturated Fat 127.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 622.2mg	0%
Sodium 8923.9mg	0%
Total Carbohydrate 200.6g	0%
Dietary Fiber 20.4g	0%
Total Sugars 31.5g
Protein 96.3g	0%

Vitamin D 55.8IU	0%
Calcium 2145.7mg	0%
Iron 13.7mg	0%
Potassium 5509.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.6%

Protein: 12.1%

Carbs: 25.2%