Creamy Jalapeño Potato Soup

1: Bake the russet potato in the microwave for 4 minutes until soft.

2: Roast the jalapeño, half of the onion, and garlic in an air fryer or oven at 400F until lightly charred.

3: In a blender, add the potato, roasted vegetables, milk, chicken broth, onion powder, garlic powder, fresh cilantro, and smoked paprika.

4: Blend until smooth, ensuring the mixture is warm but not scorching hot.

5: Garnish with cheddar cheese and bacon dust before serving. Enjoy!