Rich and creamy, perfect comfort food. This Pepper Jack Potato Soup (or is it a chowder?) is so good and so easy to make. This is one your family will ask for again and again.
Heat oil in a saucepan over medium-high heat. Add onion and cook until onion has released its water and begins to brown, about 15 minutes. If the onions start to cook too quickly (or burn), add a little water (like about 2 tablespoons to 1/4 cup) to the pan to slow down the cooking.
Stir in flour and cook 1–2 minutes.
Add potatoes and paprika; cook, stirring to coat potatoes, 1 minute.
Stir in broth and Worcestershire. Bring to a boil, reduce heat to medium-low, and cook, partially covered, until potatoes are soft, 20 minutes.
Coarsely mash potatoes with the back of a spoon or use an immersion blender to blend about half of the soup (you still want some potato chunks in there), and stir in cheese, milk, and sour cream until cheese is melted, 2 minutes. Remove soup from heat; season with salt and pepper.