- 1/4 cup vegetable oil
- 2 cups potatoes-skin on, diced 1/2”
- 1 cup onions-diced 1/2”
- 3 cups chicken or vegetable broth
- 1/2 cup white cheddar cheese-grated
- To taste chipotle puree, salt and black pepper
Preheat oven to 450F. Lay diced potatoes and onions in a single layer separately on their own sheet pan. Lightly coat both with the vegetable oil and roast in oven stirring occasionally for about 20 minutes or until medium golden in color.
Place the roasted potatoes and onions in soup pot, add the broth, cover and simmer for 10 minutes until the vegetables are very tender.
Puree to your desired consistency using a hand blender. Place soup back on medium heat and while whisking, gradually add the cheddar cheese. Seasoning to taste with the chiptole sauce, salt, and black pepper.
If soup is too thick, add more broth or water to your desired thickness is achieved. Garnish with chopped scallions and shredded cheddar. Enjoy!
This recipe serves four people.
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