Jalapeño Cheddar Mashed Potato Soup

Course Soup
Cuisine Tex Mex
Servings 6 Servings



  • 2 tablespoons butter unsalted
  • 2 tablespoons of olive oil
  • 1/2 cup sweet onion diced
  • 2 jalapeños seeded and diced
  • 2 cloves garlic minced
  • 1 1/2 pounds russet potatoes peeled and diced
  • 4 cups whole milk
  • 2 cups chicken broth
  • 4 cups mashed potatoes(see link below) previously prepared
  • 2 7oz can diced green chiles(mild)
  • 8 ounces of your favorite shredded white cheddar variety from Cabot Cheese!

For Garnish

  • Croutons
  • More Cheese
  • Sliced Jalapeños
  • Finely Chopped Spanish Chorizo or Crumbled Bacon



  • In a large pot, add the butter and oil. Heat to medium. Once butter melts, add the onion, jalapeño, garlic and poatotoes. Season lightly with salt and pepper. Saute for 6-8 minutes.
  • Add the milk and chicken broth. Stir well to combine. Cook and a slight simmer just until potatoes are fork tender.
  • Stir in the mashed potatoes and diced green chiles. Continue cooking for another 7-9 minutes. Taste for salt and pepper.
  • To serve, add 1/3 cup of Cabot shredded cheddar cheese to the bottom of the bowl. Ladle in the hot soup on top. Garnish with croutons,more cheese, jalapeño slices and Spanish chorizo. Yields 6-8 servings.


You can follow this recipe for mashed potatoes, minus the cheese, to use for this potato soup recipe.