Serves: 4-6 | Prep Time: 25 mins | Cook Time: 60 mins

Quantity Ingredient
Quick-pickling
2 Jalapeños, thinly sliced
1 Lime, juiced
1 pinch Salt, kosher
1 pinch Sugar
Soup
3 tbsp Butter, unsalted
1 Onion, yellow, diced
2 stalks Celery, diced
1 pinch Salt, kosher
4 cloves Garlic, minced
1/2 tsp Chili powder, plus more for garnish
2 1/2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 qt Vegetable broth
2 tsp Salt, kosher
2 cups Cheddar cheese, grated plus more for garnish
1 cup Half-and-half, or use 1/2 cup whole milk and 1/2 cup heavy cream
Black pepper
  1. Combine jalapeños, lime juice, pinch of sugar, and pinch of salt. Let sit at room temperature while you make the soup.
  2. In a large pot, melt the butter over medium heat.
  3. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes.
  4. Add garlic and chili powder and sauté until fragrant, 1 minute.
  5. Add potatoes, broth, and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
  6. Using an immersion blender, purée the soup, adding some water as needed to thin it out.
  7. Reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes.
  8. Taste and season with salt and pepper as needed.
  9. Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, and more Cheddar.

Source

Potato-Cheddar Soup With Quick-Pickled Jalapeños Recipe
If cheesy mashed potatoes became a cozy soup, it would be this It’s rich but not excessive, hearty but not heavy, and spiked with a little chili powder and some garlic to liven it up The homemade pickled jalapeños give this a bright tang that perks up every creamy bite
NYT CookingMelissa Clark