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!