Cheesy Potato Soup with Chorizo and Roasted Jalapenos is easy yet has so much flavor you’ll think you simmered it for hours. Soup doesn’t have to be boring!
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 cheesy potato soup was 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 and comes together quickly. The chorizo and jalapenos take it from a good cheesy potato soup to something really amazing and not easy to forget (although you could skip these and it will still be delicious). You can also make this cheesy potato soup, serve the chorizo and roasted jalapenos on the side and let everyone top their own soup, too, pleasing everyone on both sides of the spice-loving scale.
A few cheesy potato soup 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 cheesy potato 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’s bacon. ‘Nuff said.