Potato-Cheddar Soup with Quick-Pickled Jalapeños

cooking.nytimes.com

If cheesy mashed potatoes became a cozy soup, it would be this. It’s rich but not excessive, hearty but not heavy, and spiked with a little chili powder and some garlic to liven it up. The homemade pickled jalapeños give this a bright tang that perks up every creamy bite. Quick and easy to make, the jalapeños are leagues better than anything in a jar, and leftovers are excellent in sandwiches or scrambled into eggs.

2 jalapeños

2 limes, halved

Kosher salt and black pepper

Large pinch of granulated sugar or a drop of honey

3 tablespoons unsalted butter

1 large Spanish or white onion, diced

2 celery stalks, diced

4 garlic cloves, minced

½ teaspoon chili powder, plus more for garnish

2 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

1 quart vegetable broth

2 cups grated Cheddar (8 ounces), plus more for garnish

1 cup half-and-half, or use ½ cup whole milk and ½ cup heavy cream

3 scallions, white and light green parts, thinly sliced

Chopped cilantro, for serving

Directions at cooking.nytimes.com

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