Guajillo Spiced Cheese & Potato Soup Recipe

4.50 from 2 ratings

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 Time25

Cook Time35

Total Time1

Course: Soup

Cuisine: American

Servings:

Calories: 529kcal

Author: Mike Hultquist

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.

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