With the cooler rainy weather we’ve had this week in Kansas, you know my thoughts once again turned to soup. Regular readers know of my love of soup for lunch in the cooler months. I had some potatoes that I needed to use, so I decided to make Cream of Potato soup. Wanting to “turn it up” a little bit, I decided to give it a Southwestern flair. I was really pleased with the results, and my kids liked it as well. That is always a plus! If the Chipotle Chile scares you away, don’t let it. It gives it some spice but it is not too “hot.” I think a great addition to this soup would be some diced jalapeño, which I would add at the beginning with the onion and red pepper, but that would have been too spicy for my kids.
- 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
- Green Onions, sliced
- Shredded cheese
- Sour Cream
- Minced Cilantro
- Tortilla Chips
- 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.
- Slowly whisk in the chicken broth.
- Add the potatoes and bring the mixture to a simmer.
- Slowly add the ½ and ½ and maintain simmer.
- Continue simmering for about 15-20 minutes or until potatoes are tender and soup has thickened.
- Remove from heat and add the Chipotle Chili and the cheese, a handful at a time, stirring after each addition until melted.
- Season with salt and pepper and stir in the fresh cilantro.
- Ladle into bowls and top with desired garnish.
Linked to the following party:
Gooseberry Patch Soup and Stews Round Up
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