Creamy Jalapeño Potato Soup / Dip

Ingredients

1 large russet potato

1 jalapeño

1/2 onion

1 garlic clove

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon fresh cilantro (optional)

1/4 teaspoon smoked paprika

1/4 cup milk or cream

1/4 cup chicken broth

Handful of cheddar cheese to blend in or top

Directions

To start bake your potatoes in the microwave to save time. Poke holes in the potato and microwave on high for 4 minutes until soft. In an airfryer or oven begin roasting jalapeño, half of onion and garlic at 400F until lightly charred. To a blender add in your potato, veggies , milk broth and seasonings. Nutri bullet recommends not blending hot items so as a disclaimer, make sure the products are warm not scorching hot before Blending until smooth. Garnish with bacon bits, jalapeño and sour cream. It is so easy. Enjoy!

Disclaimer: blending hot liquids or items can cause unnecessary buildup of steam and cause injury to yourself others and or your product to break. Please refer to your instruction manual for proper product use.