creamy potato cheese soup with mexican chorizo & roasted jalapenos

creamy potato cheese soup with mexican chorizo & roasted jalapenos

It’s a cloudy, gray day here, and it was 32 degrees this morning. Tomorrow I leave for Morocco for a new travel assignment, and it’s going to be almost 90! Yet even the thought of that hot weather hasn’t warmed me up enough to keep me away from something warm on my stove today. I had a craving for a hot, delicious soup but also needed something quick since I’m busy packing, doing laundry and running last minute errands before I leave town tomorrow. This soup was so perfect!

And can I just say (not to toot my own horn here or anything) that this is one of the best soups I’ve ever made? It’s very thick with great flavor (you could skip the chorizo and jalapenos and it would still be really tasty) and comes together quickly. The chorizo and jalapenos take it from a good soup to something really amazing and not easy to forget! The best part is that you could make this for a crowd and let your guests top their own soup, pleasing everyone on both sides of the spice-loving scale.

A few tips:
Leave the seeds in the jalapenos as roasting takes away much of their bite. If you still find they’re too spicy, remove the seeds and just dice up the flesh.
If the soup is too thick for your taste, simply alternate adding ½ cup chicken broth and ½ cup milk until you reach the desired consistency. If you go too far and the soup becomes too thin, just simmer away on the stove until it thickens again.
Don’t like or can’t find Mexican Chorizo? Fry up some bacon and use that instead. It won’t be quite the same, but it is bacon after all!

creamy potato cheese soup with mexican chorizo & roasted jalapenos

creamy potato cheese soup with mexican chorizo & roasted jalapenos