Creamy Jalapeño Potato Soup/Dip
Directions
- 1Bake the potato in the microwave for 4 minutes until soft.
- 2Roast the jalapeño, half of an onion, and garlic in an air fryer or oven at 400F until lightly charred.
- 3Add potato, roasted vegetables, milk or broth and seasonings to a blender and blend until smooth.
- 4Garnish with bacon bits, jalapeño, and sour cream.
Ingredients
- 1 large russet potato
- 1 jalapeño
- 0.5 onion
- 0.25 cup cheddar cheese
- 1 garlic clove
- 0.125 teaspoon onion powder
- 0.125 teaspoon garlic powder
- 1 teaspoon fresh cilantro
- 0.125 teaspoon smoked paprika
- 0.125 cup milk or cream
- 0.125 cup chicken broth
- 0.125 cup cheddar cheese
- 0.125 cup bacon dust
Equipment
Microwave ovenAir fryer or ovenBlenderNutribullet
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