Smoky Pepperjack Potato Soup

I know, I know. This is another “smoky” soup that owes it’s flavor to smoked paprika. What can I say? That shit is awesome and I just can’t get enough of it. I intend to make regular old soups, but then remember that everything is better after you’ve added smoked paprika. I have spice jars in my cabinet that have remained full for over 5 years, but I’m on my 3 bottle of smoked paprika this year alone. Let’s just say, I wouldn’t be upset if Santa put some in my stocking.

Speaking of spices – I cleaned out my spice cabinet this week and threw away anything that I knew had been there for too long. The determining factor was if I could remember having bought the spice in college, and I’m not going to say how long ago that was but it’s enough time to make me feel old. And to want to throw those spices out stat. I’m struggling to remember why I bought cumin seeds (the bottle is so full it’s almost overflowing), and I also cannot comprehend why I have 2 bottles of ground ginger and 3 bottles of curry powder.

Until I can figure out what to do with all that ginger & curry, please enjoy this soup from the Smoked Paprika files.

Smoky Pepperjack Potato Soup

Serves 4

2 tablespoons olive oil
1 large rib celery, chopped
1 small onion, chopped
1 small red bell pepper, chopped
2 cloves garlic
1 teaspoon smoked paprika
1 bay leaf
5 cups water
2 large russet potatoes, peeled and cut into 2 inch chunks
2 cups shredded pepperjack cheese
1/4 cup half and half
Juice of 1/2 a lime (about 1 tablespoon)

In a large pot, heat the olive oil over medium heat. Add the onion, celery and bell pepper and saute for about 5 minutes, or until the vegetables are tender. Add the garlic and smoked paprika and saute for 1 minute more.

Add the potato, bay leaf and water to the pot and bring to a boil. Reduce the heat and simmer for about 10-12 minutes, or until the potatoes are tender. Remove the bay leaf and use and immersion or upright blender to blend the soup until smooth. Bring the mixture back to a simmer over medium heat.

Stir in the cheese, cream and lime juice until the cheese is completely melted. Portion into bowls and enjoy!

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One Thought on “Smoky Pepperjack Potato Soup

  1. Tere on December 5, 2012 at said:

    You are making me sheepish about my spice shelves. Can’t wait to make this soup!

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