Cream of Jalapeño Soup

This delicious vegetarian soup gets just the right amount of heat from jalapeños and creaminess from potatoes, avocado, and yogurt!

Course Dinner, Lunch, Side Dish, Soup

Cuisine American, Mexican

Prep Time 15

Cook Time 30

Total Time 45

Servings 2-cup servings

Calories 252kcal

1 tablespoon butter
1 tablespoon extra virgin olive oil
1 white onion diced
5 jalapeños about ½ pound, seeded and roughly chopped; leave seeds and membranes in for a spicier soup
1 cup corn fresh or frozen
3 cloves garlic minced
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 Russet potato roughly chopped
3 cups vegetable broth add up to 4 cups for a thinner soup
1 avocado
½ cup plain Greek yogurt
Lime wedges for serving; optional
Chopped cilantro for garnish; optional

Warm the olive oil and butter in a pot over medium heat.
Add the onion, jalapeños, and corn. Cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent.
Stir in the garlic, cumin, salt, and pepper. Cook for another minute.
Add the potatoes to the pot. Pour in the vegetable broth. Increase heat to bring to a boil.
Reduce heat to maintain a simmer, cover, and cook for 10 to 15 minutes until the potatoes are fork-tender.
Turn off the heat and add the avocado flesh to the pot. Use an immersion blender to puree the soup in the pot (see notes for upright blender instructions).
Stir the Greek yogurt into the blended soup.
Serve the soup with lime wedges and garnished with cilantro if desired. Enjoy!
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Upright blender instructions: Transfer the soup in batches, being careful not to overfill the blender. Leave the lid cracked to let steam escape. Blend until smooth. Pour the soup into a mixing bowl. Repeat until the whole soup is blended.
To make vegan: Use more oil in place of the butter. Substitute a plant-based yogurt or omit the yogurt entirely.
Storage and freezing: Keep in an airtight container in the fridge for 3 to 5 days. Reheat in a pot or saucepan over medium heat, stirring occasionally, until heated through. To freeze, let the soup cool then transfer to containers, leaving an inch of headspace. Seal tightly and freeze for up to 6 months. Reheat from frozen in a covered saucepan or pot, stirring frequently to prevent scorching, or let it thaw overnight in the fridge before reheating.