Southwestern Creamy Potato Soup
2018-02-24 10:51:48
Serves 8
With some of the warmest weather on record this winter, I haven't been making as much soup as usual. It finally got a little chilly yesterday and we finally got some much needed snow in our Sandia Mountains. I took the opportunity to make some of my favorite comfort food "soup". I was craving potato soup - and I wanted to make it slightly different than just plain potato soup. I had some was peppers that I purchased and was going to use them for salsa, but instead I added them to this amazing recipe. You will enjoy this tasty and slightly spicy recipe for "Southwestern Creamy Potato Soup". I sauteed the wax peppers with the onion to carmelize them and add a slightly spicy flavor. No wax peppers in your area - you could also any peppers including green chile peppers or jalepenos in this recipe. Wax peppers are not usually too spicy. These were on the mild side so I used two whole peppers in the recipe. And since the peppers were on the mild side I used a third pepper as a garnish along with some fresh sliced avocado. YUM! I hope you enjoy my latest creation. Until next time - Bon Appetit, Cecelia
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
- 1/2 cup Pancetta, cubed
- 4 tablespoons butter
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, sliced finely
- 2 wax peppers, chopped finely, seeds removed
- 2 tablespoons flour (omit for Gluten Free option)
- 12 cups chicken or vegetable stock (enough to cover chopped potatoes)
- 1 teaspoon dried cilantro
- 1 teaspoon dried thyme
- 6 medium russet potatoes, peeled and chopped
- Salt and pepper to taste
- 3 cups frozen sweet corn
- 16 ounces shredded sharp cheddar cheese
- 1 cup heavy cream
Garnish
- Shredded sharp cheddar cheese
- Crispy pancetta
- 1 wax pepper sliced
- 1 avocado, sliced
Instructions
- Directions: In a large deep soup pot, fry pancetta until crispy, about 3 minutes.
- Remove pancetta and set aside. (Use as garnish)
- In the same pan add butter, onion, garlic, celery, and wax peppers.
- Sauté mixture until tender and translucent, about 5 minutes.
- Then add flour and allow to cook about 2 – 3 minutes, or until flour is cooked and bubbling.
- Gradually stir in chicken stock and mix.
- Season with cilantro, thyme, continue mixing until flour is dissolved.
- Add chopped potatoes.
- Season with salt and pepper.
- Cook over medium high heat until potatoes are tender, about 30 minutes.
- Once potatoes are tender, add heavy cream and sweet corn.
- Then add cheddar cheese.
- Mix until cheese is melted.
- Reduce heat to low, cover pot and cook for 10 minutes.
- Serve into individual bowls.
- Garnish with cheese, wax peppers and avocado.
- Serve immediately.
Notes
- For a Gluten Free recipe simple omit the flour.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
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