Tuesday, August 2, 2016

Tex-Mex Potato Corn Soup

I love Soup, any Soup. I usually make a new Soup recipe every week beginning in the Fall.
I may post a collection of all of my favorite Soup recipes on the Blog.
This is a small recipe so adjust the ingredients when serving a crowd. Easily double or triple it.

Yukon Gold Potatoes maintain they're shape when used in a soup.
Don't use a Baking Potato.
You could also use New Potatoes but you'd have to use more
since they're smaller than Yukons.

Yellow Onion

Green Onions

Tex - Mex Potato Corn Soup

Here's what you'll need:
1 - Cast Iron Dutch Oven with a lid.

3 TBS Vegetable Oil
2 Yukon Gold Potatoes, skin on and diced.
1 Small Yellow Onion, diced
1 1/2 C Vegetable Broth
2 1/2 C Corn
1/2 tsp Red Pepper Flakes
1 tsp Cumin
1 TBS Dried Cilantro
1 tsp Salt
1 tsp Pepper
1/2 C Heavy Cream
1/2 C Sour Cream
1/2 C Slice Green Onions, the entire Onion.

In the Soup Pot on Medium High heat:
Oil, until Hot.
Yellow Onion
Stir to combine well.
Cook 3 - 5 minutes, stirring.

Vegetable Broth
Bring to a Boil.
Reduce Heat to Medium Low.
Cook an additional 10 minutes.

Red Pepper Flakes
Stir well to combine.

Heavy Cream
Sour Cream
Stir well to combine.

Reduce Heat to Low.
Cover and Cook 30 minutes.
Stir as needed.

Just prior to serving:
Stir in Green Onion.
Serve Hot.

Peace in the Kitchen!

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