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.
Potatoes
Yellow Onion
Stir to combine well.
Cook 3 - 5 minutes, stirring.

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

Add:
Red Pepper Flakes
Cumin
Cilantro
Salt
Pepper
Stir well to combine.

Add:
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.

Enjoy!
Peace in the Kitchen!