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© 2014 mathewguiver

Cream of jalapeño soup with corn and potatoes

My boyfriend David and I have an ongoing debate when it comes to soups. He likes them chunky, but I like running all of my soups through my Vita Mix so that the texture comes out perfectly smooth and creamy. I came up with this soup recipe to satisfy us both…

First there’s the creamy jalapeño base, which is a great soup on it’s own! Spicy yet rich and creamy, it would go great with a grilled cheese sandwich. But to keep David happy I threw in some cooked potato chunks and corn, which actually turned this soup into a hearty meal all on it’s own! Love a one pot dinner.

Potato soup ingredients:

4 to 6 small potatoes
1 yellow onion
2 jalapeños
1 heaping Tbsp all purpose flour
2/3 c warm water
2 c milk
1 tsp dried rosemary
1 can of whole kernel corn
Canola oil
Kosher salt
Black pepper
Garlic powder
Olive oil
Cheddar cheese


1. First start by cleaning your potatoes, then chopping them into small cubes. Cook the potatoes in heavily salted water until tender. Strain, then set aside.

2. Dice onions and jalapeños into chunks, there isn’t much need to worry about getting perfectly equal sizes since you’ll be blending the soup base.

3. Cook vegetables with a tablespoon or two of canola oil, salt, pepper, and garlic powder until soft.

4. Add flour, and cook for a minute. Slowly add warm water while stirring continuously, then milk. Add dried rosemary, and bring gently to a boil.

5. Remove from heat and use a stand or immersion blender to turn your soup base into something smooth and creamy.

6. Add cooked potatoes and a drained can of whole kernel corn. Taste, and season as needed.

Serve with a drizzle of olive oil and a sprinkle of shredded cheddar cheese.

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