Cream of Potato Chive Soup with Roasted Jalapeno

Well friends, it’s that time of year again.  Daylight savings is upon us and it has me craving a silky smooth bowl of cozy soup.  This Cream of Potato Chive Soup is creamy, fulfilling and super tasty!  The potato and chives complement each other perfectly. The heat from the jalapeno and hot chili oil adds a beautiful depth that ties it all together.

Cream of Potato Chive Soup It has been 4 years since Ang and I started this blog.  It all started one day when I called Ang to tell her that I was going to start a blog.  She suggested that we start it together and that is exactly what we did.  We covered topics such as recipes, fashion, restaurants, wineries, interviews, health, passion videos and photos.

In the beginning, we used to post up to 5 times a week but the posts were very weak with minimal content.  We plugged along consistently learning everything we could about running a blog.  We taught ourselves food photography and styling with the help of the Internet.  We learned how to write recipes and instructions, we brushed up on our Photoshop skills and continued to learn photo editing.  We learned about social media marketing and how to build our own self-hosted WordPress website.  We learned SEO, we searched for all the plugins we needed and we learned a whole lot more!

Cream of Potato Chive Soup About a year and a half later, we decide to streamline our topics to recipes, interviews, restaurants and wineries.  Ang became more involved with cocktail recipes and I became very passionate in the area of food recipes.  We had a lot of fun collaborating and inspiring each other.

 Sadly, that era has come to an end and Ang is now moving on from the blog.  It’s sad but also very exciting.  She has been working for a new company and she is loving it!  She was able to quit the restaurant industry and now is able to enjoy weekends and holidays with her friends and family.  This will be the first Thanksgiving and Christmas that she will be able to spend with the boys and I couldn’t be happier for them!  I will continue on with CaliZona and there will always be a place for Ang when she feels like creating a new cocktail.  I added her cocktails to the recipe drop-down menu so you can find them when you are craving one of her delicious creations!  Here’s to a new time full of inspiration and creativity!!

Cream of Potato Chive Soup This soup is wonderful with a sparkling wine such as a Cava or Prosecco.  It’s also lovely with a Chablis or Sancerre.

Cream of Potato Chive Soup Cream of Potato Chive Soup
8 – 10 servings
  • 1/2 White Onion
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Cloves Garlic
  • 1/3 Cup Dry White Wine
  • 1 Vegetable Bouillon Cube – unsalted
  • 4 – 5 (3 1/2 pounds) Russet Potatoes – peeled – save peels
  • 6 Cups Water
  • 1 Cup Half and Half (or milk)
  • 1 Cup Milk (I used 1%)
  • 1 – 2 Jalapeno Pepper – roasted – roughly chopped
  • 1 Cup Chives – minced
  • 1 Tablespoon + 2 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper
Chili Oil
  • 1 Cup Extra Virgin Olive Oil
  • 8 Dried Thai Chilies or Arbol
  • Chives – minced – to taste
  • Hot Chili Oil
  • 3 – 4 Jalapeno Peppers (about half per bowl) – roasted – sliced or minced – optional
  • Crispy Potato Skins – optional
Start by

Place the cubed potatoes in a large bowl covered with filtered water.  Set aside.

Add the onions and olive oil to a 5 1/2 quart pot or dutch oven and sauté on medium-low heat for 5 minutes then add the garlic and cook until garlic just starts to become golden.

Once the garlic becomes golden, add bouillon cubes and wine to the onions.   Mash the bouillon to dissolve.

While the onions are cooking, roast peppers on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char.  It’s ok to leave a little of the char.
Add the water and potatoes to the onions then cook on high heat, bring to a boil, then reduce heat to medium and cook 25 minutes or until potatoes are soft.
 Add the milk, half and half, chives, jalapeno, salt and pepper.  If you want it silky smooth you will need to use an immersion blender or a vita mixer.  If you don’t have either use a food processor or blender and puree the best you can.
Chili Oil

 Add oil and chilies to a small pot.  Turn the stove on, in between low and medium-low and let simmer for 20 minutes.  Remove from heat and let cool then pour into a jar.

Crispy Potato Skins

Preheat oven to 375 degrees

Peel the potatoes, then dry the peels with a paper towel and sprinkle with about a tablespoon of olive oil and a dash of salt and toss to evenly coat.
Bake for 20 – 25 minutes or until crispy.
The skins won’t stay crunchy overnight but you can toss them back in the oven for a few minutes to crisp them up if you like.
Cream of Potato Chive Soup Health Benefits:
Chives contain flavonoid anti-oxidants, plant fiber, minerals, and vitamins.  It is one of the richest sources of vitamin K, rich in vitamin C and is really high in vitamin A. It reduces cholesterol production in the liver and helps decrease the risk of coronary artery disease.  It also helps to maintain bone mineral density.

Jalapeno is a rich source of vitamin C, 1 pepper provides 18 % of the daily value for men and 23 % for women. They also have a good amount of vitamin A, which helps skin and eye health. Jalapenos contain phenols, flavonoids and capsaicinoids that help the body fight free radicals, inflammation and promote weight loss. The bioflavonoids are powerful antioxidants and help strengthen blood vessels. They also fight nasal congestion by stimulating secretions that help clear mucus from the nose. They contain more vitamin B6 aiding the immune system, E that protect the cells and K, which increases bone mass more than any other pepper.


  1. says

    Wow! Congratulations! Four years is an amazing time. So much commitment to keep going for that long.

    Posting 5 days a week is INSANE! I don’t know how you girls did it. I can barely cope with bi-weekly LOL.

    It sounds like you and your sister are following your heart and I want to wish you lost of joy in continuing on with your blog on your own. It’s looking beautiful and this recipe is stunning. Thanks for sharing your knowledge and love for food. To many more years in the blogosphere.

    • wavatar says

      Awww, Kimberly, you are so sweet!! Thank you so very much!! I can’t believe it’s been 4 years already!
      Yah, 5 days is crazy but they weren’t very involved and some were just a photo or a video. I thought I needed to keep people interested.
      It’s so much better to have one really great post as opposed to more lame posts, haha!

      Thank you for stopping by my dear! xO

  2. says

    I wish Ang the best of luck, and I am glad you continue on, Steph. 🙂 yay!!!!!
    This soup sounds SO GREAT, esp. with chili oil!!! I can imagine all the flavors in my mouth right about now.
    This could definitely be something to make during the holiday. Thank you for sharing, my lovely friend. 🙂

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