Mexican Potato Soup
A rich and creamy Mexican Potato Soup with spices, cheese, and potatoes, perfect for a comforting meal.
Equipment
- large pot
Ingredients
- 4 tablespoons butter
- 1 cup onion, minced
- 2 tablespoons garlic, minced or pressed
- 2 teaspoons dried Mexican oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 pounds red potatoes, cubed
- 12 ounces pepper jack cheese, shredded
- 1 ½ cups evaporated milk or half-and-half
- ½ cup sour cream
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat.
- Add onions, garlic, oregano, cumin, coriander and cayenne and saute until onions are transparent. Whisk in flour and cook for one minute.
- Whisk in broth and potatoes and turn heat up to medium high and bring to a boil. Boil potatoes until they are fork-tender (about 15 minutes).
- Reduce heat to low and with a potato masher, mash potatoes in the pot to desired consistency. Stir in evaporated milk and cheese until cheese is melted.
- Remove pot from stove and stir in sour cream, salt and pepper. Serve warm.
Nutrition
Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg
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