Equipment
Ingredients
Quick-Pickled Jalapeños
- 2 jalapeños, thinly sliced
- 120 ml white vinegar
- 120 ml water
- 10 g granulated sugar
- 5 g kosher salt
Potato Soup Base
- 60 g unsalted butter
- 1 yellow onion, diced
- 3 garlic, minced
- 45 g all-purpose flour
- 950 ml vegetable broth
- 800 g russet potatoes, peeled and diced into 1.5cm cubes
- 240 ml half and half, room temperature
- 200 g sharp cheddar cheese, freshly grated
- 10 g kosher salt
- 2 g black pepper
Garnish
- 3 scallions, thinly sliced
- 50 g sharp cheddar cheese, grated
Nutrition (per serving)
Method
Place the thinly sliced jalapeños into a heatproof jar.
In a small saucepan, combine the white vinegar, water, granulated sugar, and 5g of kosher salt. Bring to a simmer over medium heat (around 95°C/200°F) until the sugar and salt are fully dissolved.
Pour the hot vinegar mixture over the sliced jalapeños in the jar. Set aside to pickle at room temperature.
In a large Dutch oven over medium heat, melt the unsalted butter. Add the diced yellow onion and cook until softened and translucent.
Add the minced garlic to the onions and cook, stirring frequently, until highly fragrant.
Sprinkle the all-purpose flour over the onion and garlic mixture. Whisk constantly to cook out the raw flour flavor, creating a blonde roux.
Gradually pour in the vegetable broth, whisking continuously to prevent any flour lumps from forming.
Add the peeled and diced russet potatoes. Increase the heat to bring the soup to a gentle boil (100°C/212°F).
Reduce the heat to low, partially cover the Dutch oven, and simmer until the potatoes are completely tender.
Remove the Dutch oven from the heat entirely. Stir in the room temperature half and half.
Gradually add the freshly grated sharp cheddar cheese, a handful at a time, stirring constantly until each addition is completely melted into a smooth consistency.
Taste the soup and stir in the remaining kosher salt and black pepper as needed.
Ladle the hot soup into bowls. Top generously with the quick-pickled jalapeños, sliced scallions, and extra grated cheddar cheese if desired.
Chef's Notes
- Always grate your own block of cheddar cheese. Pre-shredded bagged cheeses contain cellulose, which prevents proper melting and will leave your soup with a gritty texture.
- Russet potatoes are ideal here because their high starch content naturally thickens the soup as they break down during simmering. Waxy potatoes like red or Yukon gold will hold their shape but won't thicken the broth as effectively.
- The quick-pickled jalapeños will mellow in spice as they sit in the hot brine. For a fiery kick, leave the seeds and ribs intact; for milder heat, remove them before slicing.
- If the soup becomes too thick after sitting or storing in the refrigerator, thin it out with a splash of vegetable broth or extra half and half when reheating gently on the stove.
Storage
Refrigerator: 4 days — Store the soup and the pickled jalapeños in separate airtight containers.
Freezer: 1 month — Dairy-heavy soups may separate slightly upon freezing. Reheat gently and whisk vigorously to re-emulsify.
Reheating: Gently warm on the stovetop over low heat, stirring frequently, until heated through. Do not allow to boil.
