Smoky Chipotle Loaded Baked Potato Soup
65% authentic · Tex-Mex Inspired
A spicy twist on the classic, featuring the smoky heat of chipotle peppers in adobo sauce, balanced with the creamy potato base, bacon, and cheese for a flavorful kick.
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Ingredients
- Russet potatoes4 large, baked and cubed
- Olive oil2 tablespoons
- Yellow onion1 medium, chopped
- Garlic3 cloves, minced
- Chipotle peppers in adobo sauce1-2, minced, plus 1 tbsp sauce
- All-purpose flour1/4 cup
- Vegetable broth4 cups
- Evaporated milk1 cup
- Cheddar cheese1 cup, shredded
- Monterey Jack cheese1/2 cup, shredded
- Bacon6 slices, cooked and crumbled
- Saltto taste
- Black pepperto taste
- Cilantrofor garnish
- Mexican crema or sour creamfor garnish
Steps
- 1
Bake potatoes until tender, let cool slightly, then cube the flesh. Set aside.
- 2
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and minced chipotle peppers and cook for 1 minute until fragrant.
- 3
Whisk in the flour and cook for 1-2 minutes, stirring constantly.
- 4
Gradually whisk in the vegetable broth and the adobo sauce until smooth. Bring to a simmer.
- 5
Stir in the evaporated milk and the cubed baked potato. Cook over medium-low heat, stirring frequently, until heated through and thickened. Do not boil.
- 6
Stir in the cheddar and Monterey Jack cheeses until melted. Stir in half of the crumbled bacon.
- 7
Season with salt and black pepper to taste.
- 8
Ladle soup into bowls. Garnish with remaining bacon, a drizzle of crema, and fresh cilantro.
