0 from 6 votes
Guajillo Spiced Cheese & Potato Soup Recipe
Get your homemade potato soup with this recipe, made with earthy guajillo peppers, loads of seasoning, melty cheese, fresh lime juice and more. You're gonna want a second bowl.
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 4
Calories: 529 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 3 guajillo peppers
- 2 tablespoons olive oil
- 3 medium sized yellow potatoes about 1 pound, peeled and cubed
- 1 large carrot peeled and chopped
- 2 Jalapeno peppers chopped
- 1 stalk celery chopped
- 3 cloves garlic chopped
- 2-3 tablespoons spicy chili powder
- salt and pepper to taste
- ¼ cup white wine
- 4 cups chicken or vegetable stock
- 1 cup melty cheese shredded , or more as desired – cheddar is good, or American
FOR SERVING: Fresh herbs, lime slices, crackers, chili flakes
Instructions
- Heat a pan to medium heat and dry toast the dried peppers until they become fragrant, about 30 seconds per side. Remove them from the heat and add them to a pot of boiling water, just enough to cover them.
- Turn off the heat and let them rehydrate for 20 minutes.
- When the peppers are rehydrated, drain them but reserve a few tablespoons of the darkened water. Remove the stems and seeds from the peppers and add them to a food processor with the reserved water and process to form a paste. Strain, if desired, to remove any remaining bits.
- Heat a large pot to medium heat and add the olive oil. Add the potatoes, carrot, peppers and celery and cook, stirring a bit, about 10 minutes to soften everything up.
- Add the garlic, chili powder, salt and pepper and stir. Cook another minute.
- Add the white wine to deglaze the pan. Stir up the brown bits from the bottom.
- Add the chicken stock and swirl in your chili paste. Let it simmer for 20 minutes, though you can easily simer longer to further develop the flavor.
- Taste and adjust for salt and pepper.
- At this point, you can transfer as much to a food processor and process until smooth. I like to process only about half and leave it a bit chunky. You can also use stick blender.
- Swirl in the cheese and stir until it is nicely melted through.
- Serve in bowls with fresh herbs, limes, chili flakes and crackers.
Cup of Yum
Nutrition Information
Calories
529kcal
(26%)
Carbohydrates
21g
(7%)
Protein
32g
(64%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Cholesterol
114mg
(38%)
Sodium
353mg
(15%)
Potassium
948mg
(27%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
4990IU
(100%)
Vitamin C
25.7mg
(29%)
Calcium
276mg
(28%)
Iron
5.8mg
(32%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 529
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 21g | 7% |
| Protein | 32g | 64% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 114mg | 38% |
| Sodium | 353mg | 15% |
| Potassium | 948mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 4990IU | 100% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 276mg | 28% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.