Southwestern Cream of Potato Soup
 
 
Author:
Ingredients
  • ¼ cup butter
  • 1 onion chopped (1 cup)
  • 1 small red pepper chopped (1/2 cup)
  • 6 cloves garlic, minced
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • ¼ cup flour
  • 4 cups chicken broth
  • 6 cups diced peeled potatoes (4-5 large)
  • 4 cups ½ and ½
  • 1 Chipotle Chile, finely minced, plus some of the Adobo Sauce if you want more heat
  • 8 ounces Mexican Blend cheese, shredded, plus more for garnish
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup minced fresh cilantro
Garnish:
  • Green Onions, sliced
  • Shredded cheese
  • Sour Cream
  • Minced Cilantro
  • Tortilla Chips
Instructions
  1. Melt butter in a large Dutch Oven over medium heat. Add the onion, red pepper, garlic, cumin and oregano. Saute for a few minutes until vegetables are soft. Add flour and continue cooking for 2 minutes.
  2. Slowly whisk in the chicken broth.
  3. Add the potatoes and bring the mixture to a simmer.
  4. Slowly add the ½ and ½ and maintain simmer.
  5. Continue simmering for about 15-20 minutes or until potatoes are tender and soup has thickened.
  6. Remove from heat and add the Chipotle Chili and the cheese, a handful at a time, stirring after each addition until melted.
  7. Season with salt and pepper and stir in the fresh cilantro.
  8. Ladle into bowls and top with desired garnish.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/southwestern-cream-of-potato-soup/