Let’s talk about how to make Cheese & Potato Soup with Guajillo, shall we? When you order them out, they’re typically thickened with heavy cream and overly cheesy to point where you can’t even taste the potato. I don’t enjoy soups that are overly rich. This soup does not include cream, nor does it need it, as the potato does MORE than enough to thicken the soup. It also doesn’t overdo the cheese. I swirled a cup of shredded cheddar into the entire pot, giving it JUST enough cheesiness, though you can easily swirl in more. The cheese melts throughout, and you’ll get that cheesy flavor with every bite. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Blend the peppers. When the peppers are rehydrated, drain them but reserve a few tablespoons of the darkened water. Remove the stems and seeds from the peppers and add them to a food processor with the reserved water and process to form a paste. Strain, if desired, to remove any remaining bits. Cook the veggies. Heat a large pot over medium heat and add olive oil. Add the potatoes, carrot, peppers and celery and cook, stirring a bit, for 10 minutes to soften everything up. Deglaze the pan. Add the white wine to deglaze the pan. Stir up the brown bits from the bottom. Simmer. Add the chicken stock and swirl in your chili paste. Let it simmer for 20 minutes, though you can easily simmer longer to further develop the flavor. Taste and adjust for salt and pepper. Make it cheesy and serve! Swirl in the cheese and stir until it’s nicely melted through. Serve in bowls with fresh herbs, limes, chili flakes and crackers.
