soup

Potato Jalapeño Soup

This hearty Potato Jalapeño Soup celebrates the abundance of fall at RizzieFarms, where the jalapeños thrive and the garden inspires warming, flavorful meals. Roasted onions, garlic, carrot, jalapeños, and potato come together with whole milk and vegetable stock to create a silky, comforting soup with just the right kick of heat. Blended to perfection in the Vitamix, it’s packed with fiber and flavor, easy to customize, and perfect for cool evenings when simple, farm-fresh ingredients shine the brightest.

Servings: 4 servings
Total Time: 40 min
Pan: Vitamix container or blender

Ingredients

Soup Base
  • 2 small yellow onions, peeled and cut into large chunks
  • 3 medium garlic cloves, peeled
  • 1 medium carrot, ends trimmed and cut into large chunks
  • 6 jalapeños, halved (seed some or all to reduce heat), or use 3 jalapeños + 1 large green bell pepper
  • 1 medium russet potato, cut into 2-inch chunks
  • 2 tablespoons extra-virgin olive oil (optional)
  • 1/2 teaspoon kosher salt (optional)
  • 1/4 teaspoon ground black pepper
  • 1/2 cup whole milk
  • 2 cups vegetable stock
Optional Garnish
  • 2–4 pieces cooked bacon, crumbled
A creamy bowl of potato jalapeño soup with roasted vegetables and bacon garnish.

Instructions

  1. Preheat oven Preheat the oven to 400°F so the vegetables can roast evenly.
  2. Prepare vegetables Place 2 small yellow onions, 3 garlic cloves, 1 medium carrot, 6 jalapeños (or 3 jalapeños plus 1 bell pepper), and 1 medium russet potato into a large mixing bowl. Drizzle with 2 tablespoons olive oil, add 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to coat all vegetables evenly.
  3. Roast vegetables Spread the seasoned vegetables onto a parchment-lined sheet tray. Roast at 400°F for 25–30 minutes, or until the vegetables are fork-tender and lightly caramelized. Let cool for 10 minutes before blending.
  4. Add ingredients to blender Place the roasted vegetables into the Vitamix container. Add 1/2 cup whole milk and 2 cups vegetable stock, along with any remaining olive oil and seasonings from the tray.
  5. Blend soup Secure the lid. Start the blender on its lowest speed, then quickly increase to the highest speed. Blend for 1 minute or until the mixture of roasted onions, roasted garlic, roasted jalapeños, roasted carrot, roasted potato, 1/2 cup milk, and 2 cups vegetable stock becomes smooth and creamy.
    Use caution when blending hot ingredients. Vent the lid slightly if needed.
  6. Serve Pour the soup into bowls and garnish with 2–4 crumbled pieces of cooked bacon, if desired. Serve immediately.

Notes

  • For milder heat, remove all jalapeño seeds or substitute with green bell pepper.
  • Vegetables like squash, sweet potato, cauliflower, or additional carrots can be added or substituted.
  • To thicken, reduce the vegetable stock slightly or add a second potato before roasting.
  • To thin, add extra vegetable stock after blending.

Tags

soup potato jalapeño vitamix blended soup fall harvest spicy vegetable