Potato-Cheddar Soup With Quick-Pickled Jalapeños Recipe (2024)

I’ve been making a potato soup similar to this one for years, and I always use Idaho potatoes. High starch, floury potatoes are ideal for soup. It’s low starch, waxy potatoes that should be avoided.

Easy and delicious! I saute'd sausage and greens and put in the bottom of the bowl, it enhances the texture of the soup makes it more hearty. We had jalapeno cheddar ciabatta muffins on the side! with butter ofcourse lol

The true Yukon Gold variety has been supplanted commercially by other yellow fleshed varieties so including Yukon Gold by name is unnecessary. By law all Idaho potatoes are labeled by variety so you can find the original Idaho potato, the "Russet Burbank", which is superb for soup, stews, mash, baked, and of course fries. You'll find the variety printed on the kwik lok bag closure or the outside of the carton used for bulk displays. Idaho produces some superb yellow potatoes as well.

Use what you have!No need to go overboard looking for ingredients.

Absolutely delicious as is! Made it this evening in the Adirondacks where the temps are below zero.Family loved it and cannot wait to share with friends once the COVID vaccine allows a crowd at my table.Until then, let’s raise a glass and enjoy! Cheers!

This was good! Topped it w jarred pickled jalapeños, since that’s what I had on hand. Next time I serve it, I will add a squeeze of lime juice with the jalapeños. The brightness would be nice. I also didn’t bother peeling the Yukon gold potatoes. The soup was not as pretty, but tasted fine.

Two things: 1. Use regular Idaho potatoes, not gold potatoes. I’m not sure why Yukon Golds are so often recommended these days when starchier potatoes are much better for soups. 2. Blending potatoes can make them gummy. Consider passing them through a rider or food mill, or simply using a potato masher. I’d much rather have slightly chunky soup than gummy/gluey soup.

I substituted turnips for potatoes, added cumin, and instead of blending the soup, I turned it into a three act musical starring Hugh Jackman and Elena Kagan. Actually, I followed the recipe exactly. No Tony award, but still rave reviews! The adults can add jalapenos and extra chili powder, while the base soup is tasty enough for kids. One thing I took too literally is covering the jalapeno slices in lime juice (from fresh limes). Unbalanced tartness. Next time, lime juice and a little water.

Total keeper! I was leery not having my homemade chicken stock but used 2 chicken bouillon cubes to the water (not a fan of veg stock). Added a hit of cayenne for warmth. This is a satiny glossy soup with some heft but it’s not super heavy. The lime forward jalapeños added just the right dash of acid. Had old bread which I turned into croutons which added a crunch—nice counterpoint. Kids all loved it. This is going into a permanent rotation.

Do not, ever, use a blender for potatoes. This is how glue for wallpapers used to be made.

This is virtually identical to an old recipe from Gourmet Magazine (1941-2009) using Stilton cheese instead of cheddar, that I've made in some form at least two dozen times. The point is that the base can be modified in many forms as a base for a wide variety of soups and chowders and the cheese in this specific can be any cheese that melts well - make it sharp or piquant, mild or intense. Great recipe!

I prefer to use Idaho potatoes for this soup. They're fluffier and lighter.

This soup is great for cleaning out the pantry. I swapped carrots for celery and russet potatoes for Yukon Gold. I left out the sugar. For me, two jalapeños was a bit too spicy, but I am sensitive to heat. Next time I'll use one. I also used one cup whole milk instead of the other options, since it's what I had. This recipe makes a nice winter soup with some heat to make it interesting.

We made it as written and thought it was a wonderful snowy night soup.

Made this for Super Bowl, and it’s sublime. I don’t know what all the fighting is about. I followed the recipe to the letter but did use russets for the potatoes following others recommendations. I also used an immersion blender on this, and the soup didn’t turn into paste as some said it would. It’s freaking delicious. Definitely make the jalapeños and add cilantro. The freshness of the pepper and lime put this over the top. This is a restaurant quality soup, and I’m adding it to my rotation.

The pickle juice is the best. It was the ingredient that took the soup from good to wow.

I didn't care much for this recipe. The consistency was gloppy and it didn't taste of cheddar cheese, to me anyway. It had a nice potato flavor, though. The pickled jalapeno didn't do much for me either. I won't make it again.

I used old cheddar, but it still wasn't cheesy enough. I'd use half the chili because it doesn't seem to fit well. Overall, not very tasty or thick enough (maybe potatoes not starchy enough). The jalapenos were a good addition.

DELICIOUS! dont skip the fresh lime or cilantro it adds such great brightness. I used pepperjack it slapped

Okay to make this a day ahead and reheat?

Made this exactly as written. A delicious warming soup that's all about those pickled jalapenos, which are even better the next day. Highly suggest making the them well ahead. Another great recipe from Melissa Clark.

After I stick-blended, but before I added the cheddar and half and half, I threw in some fresh baby spinach and let it wilt. I also added a dash of Cajun seasoning, which added more kick. The results were good! PS:Don't skip the pickled jalapeños; they and the juice they were in added a lot to the final product!

Sorry, Idaho, but Maine potatoes are the only way to go here. Mix of Caribou russet and Natascha gold.

I ignored the comments warning about the use of Yukon Gold—to my detriment. Sure enough, I made a very tasty bowl of potato Elmer’s glue. The taste is very good but I’ll be making with Russet next time.

Delicious. I made it with my homemade mineral vegetable broth. The pickled jalapeños are a marvelous enhancement. I also made Garlic croutons for crunch. Used a food mill instead of the immersion blender.

Another excellent recipe from Melissa Clark. My preference is Idaho russets and I used lemon juice to quick pickle the jalapeños. I do think lime juice is better. Next time. Melissa was right - I’ll never again buy pickled jalapeños in a jar.

Delicious! Perfect for a cold winter night. Next time I might dice the jalapeños before quick pickling for a better jalapeño-to-soup ratio.

Great as is and for the second delicious helping (of course) I added chili crisp in lieu of the jalapeños and pickling juice. Equally yum!

Made soup as indicated. Had dill pickle relish and added a teaspoon to my bowl. Delicious. Going to serve to pickle- and cheese-loving grandkids. Husband thought the soup was delicious without pickles.

Delicious exactly as recipe reads!