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+ servings
Jalapeno Baked Potato Soup

Zesty Baked Potato Soup

Canned green chiles and jalapenos bring effortless zing to this fiery, yet comforting Zesty Baked Potato Soup.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Soup
Servings 6


  • 2 pounds Russet potatoes, baked (or 5-6 potatoes)
  • 1 large yellow onion, diced
  • 2-3 tablespoon butter (I used salted butter)
  • 4 cups chicken or vegetable stock
  • 3 4 ounce cans diced green chile
  • 1-2 4 ounce cans diced jalapeno
  • 2 teaspoon garlic powder
  • ¼ teaspoon white pepper
  • 1 ½ cups shredded cheddar cheese
  • ½ cup cream or sour cream
  • salt*, to taste


  • Scoop the baked potato from the skins and set aside.
  • Add 2-3 tablespoons of butter to a large Dutch oven over medium heat and let melt. Add finely diced onion. Cook until onions are softened, 5-7 minutes, stirring frequently.
  • Add 4 cups chicken or vegetable stock, 3 (4 ounce) cans diced green chiles, 1-2 (4 ounce) can(s) diced jalapenos, 2 teaspoons garlic powder, and ¼ teaspoon white pepper to the Dutch oven. Bring to a simmer for 5 minutes.
  • Reduce heat to medium-low and buzz with a stick blender. I don’t go for perfectly smooth as I like it a little rustic.
  • Add 1 ½ cups cheddar cheese and stir until melted.
  • Bring the heat back up to medium (a gentle simmer) and add the baked potatoes. Continue cooking for another 10 minutes.
  • Reduce heat to low and stir in ½ cup cream or sour cream.
  • Serve. Garnish with shredded cheese or bacon bits.


*You may not need to add salt depending on the amount of sodium in the chicken or vegetable stock you use.
Keyword baked potato, baked potato soup, creamy baked potato soup, jalapeno baked potato soup, spicy baked potato soup, zesty baked potato soup
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