Chipotle Cheese Potato Soup – no cooking potatoes ahead of time, just a flavorful, hearty soup that everyone loves!!

Chipotle Cheese Potato Soup - no cooking potatoes ahead of time, just a flavorful, hearty soup that everyone loves!!
This delicious Chipotle Cheese Potato Soup recipe is sponsored by TABASCO, one of my favorite brands of all-time! #LuckyMe

This is one of those recipes that was created during the “not quite fall, not quite the end of summer” time of year. The weather is just getting a little cooler (or a little less hot) yet there is still an abundance of summer vegetables to be found everywhere. Even in my own garden, hurray!

Fresh summer corn isn’t something I grow myself but it is something that I buy at least several times a week at my Farmer’s Markets. I serve it in a gazillion different ways, but one of my favorites is adding it to a simmering soup, just before serving. The fresh corn retains it’s crunch and adds such a wonderful texture.

Chipotle Cheese Potato Soup - no cooking potatoes ahead of time, just a flavorful, hearty soup that everyone loves!!

The flavor of sweet corn in this Chipotle Cheese Potato Soup also gives the perfect sweet balance to the smoky, spicy chipotle. I use both adobo sauce from a can of chipotle as well as a hefty amount of TABASCO Chipotle Pepper Sauce; I’ve found that the combination makes for one heck of a tasty soup!

I’ve written the recipe pretty conservatively in terms of how much spice is in this Chipotle Cheese Potato Soup. Personally, I like to add about half the bottle of TABASCO Chipotle Pepper Sauce instead of the 2 teaspoons called for. The thing is, the TABASCO isn’t as spicy as much as it it is flavorful. So the soup can handle it!

Start with a couple of teaspoons, then keep adding until you reach the flavor you enjoy the most. Me, I could eat it straight up…and I actually have (and still sometimes do)!

Chipotle Cheese Potato Soup - no cooking potatoes ahead of time, just a flavorful, hearty soup that everyone loves!!

This recipe is a riff on one of my most popular recipes, my Loaded Potato Soup that you all have gone bonkers for. I realized that if you love that one so much, you would probably love this one since it has just enough twists to make it a different flavor yet it’s just as simple as the original.

More delicious soup recipes:

Chipotle Cheese Potato Soup (with fresh summer corn)

Chipotle Cheese Potato Soup (with fresh summer corn)

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

If fresh summer corn isn't available, feel free to use canned or frozen corn in its place. To make in your Instant Pot, cook at high pressure 15 minutes with a QPR.

Ingredients

  • 1/2 pound bacon, sliced into large pieces
  • 1/2 medium-sized sweet onion, chopped
  • 3 tablespoons flour
  • 1 32- ounce container low-sodium chicken broth, 4 cups
  • 3 pounds red potatoes, quartered or halved depending on size
  • 1 1/2 cups shredded cheddar cheese
  • 2 cups whole milk, almond milk works, too
  • 2-4 tablespoons adobo sauce, from a can of chipotle peppers
  • 2 teaspoons TABASCO Chipotle Pepper Sauce, or more!!
  • 2 ears fresh corn, kernels removed and cobs discarded
  • kosher salt & freshly ground black pepper
  • toppings: shredded cheddar cheese, sour cream, chopped green onion, crumbled bacon, fresh chopped cilantro

Instructions

  1. Heat a stockpot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
  2. Reduce heat to medium, add onions. Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, about another minute (this will remove the "raw" flour taste).
  3. Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on size of potatoes).
  4. Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Stir in cheese until melted and smooth. Add milk, adobo sauce (to taste), TABASCO Chipotle Pepper Sauce and fresh corn; bring back to a simmer and cook for an additional 10 minutes until very hot.
  5. Season well with salt and pepper (this is IMPORTANT). Ladle into bowls and top each as desired.

Notes

Nutritional information does not account for toppings.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 490 Total Fat: 23g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 58mg Sodium: 893mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 4g Sugar: 7g Sugar Alcohols: 0g Protein: 25g
This data was provided and calculated by Nutritionix.
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