South of the Border Cheesy Potato Soup
Warm up with a bowl of South of the Border Cheesy Potato Soup, a rich and creamy comfort food classic with a bold Tex-Mex twist. Featuring tender russet potatoes, a medley of melted sharp cheddar and Monterey Jack cheeses, and a kick of spice from jalapeños and chili powder, this soup is both hearty and flavorful. A hint of smoked paprika and cumin elevate the savory base, while optional garnishes like fresh cilantro and crunchy tortilla chips add texture and brightness. Ready in just 45 minutes, this easy one-pot recipe is perfect for weeknight dinners or cozy gatherings, delivering the perfect balance of creamy, cheesy goodness and zesty, Southwestern flair.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 medium, peeled and diced russet potatoes
- 3 tablespoons unsalted butter
- 1 medium, finely chopped yellow onion
- 1 seeded and finely diced jalapeño pepper
- 3 cloves, minced garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 2 cups, shredded sharp cheddar cheese
- 1 cup, shredded Monterey Jack cheese
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
- 0.5 cup (optional, for garnish) crushed tortilla chips
Instructions
Peel and dice the potatoes into small cubes. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped yellow onion and diced jalapeño pepper to the pot. Sauté for 3-4 minutes, or until softened.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Sprinkle the flour into the pot and stir well to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth, whisking constantly to ensure it blends smoothly with the roux.
Add the diced potatoes to the broth mixture. Bring the soup to a gentle simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Lower the heat to medium-low and stir in the whole milk. Allow the soup to warm through, but do not let it boil.
Slowly add the shredded cheddar cheese and Monterey Jack cheese to the soup, stirring until fully melted and incorporated.
Stir in the smoked paprika, ground cumin, chili powder, salt, and black pepper. Taste and adjust seasonings as needed.
Serve the soup hot, garnished with fresh cilantro and crushed tortilla chips, if desired.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.4 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 528 mg | 41% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 917 mg | 20% | |
*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.
