Potato Cheese And Chile Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Easy potato soup with a green chile and roasted bell pepper finish. The cumin scented potato base is wonderful and it is delightfully cheesy. Ingredients:
4 large potatoes |
3 cups of water |
2 large green peppers, roasted in oven or broiled or held over flame until blackened and blistered completely and immediately sealed in a resealable plastic bag |
equal amounts of butter and oil, about a tbsp each |
1 1/2 cups of yellow spanish onion, chopped |
2 tsp of adobo seasoning |
1 1/2 tsp of cumin |
1/4 tsp of oregano, dried |
2 cloves of garlic minced |
several grinds of fresh black pepper |
1 can of diced green chiles |
1 cup of sour cream |
1 cup of milk |
1 cup of grated jack cheese |
2 fresh scallions, trimmed and chopped, white and green |
Directions:
1. Scrub potatoes very well, cut in chunks and cook in barely salted water, partially covered until tender.
2. Allow to cool to room temp.
3. Prepare the green peppers in your preferred method, after they cool, slip off the skins, seed and slice in thin strips.
4. Saute the onion in both the butter and oil in large heavy bottom pot.
5. Season with adobo seasoning, cumin, oregano, garlic and black pepper, cook until onions are soft.
6. Blend the potatoes with their cooking water in blender.
7. Add to the saute mix along with the roasted bell pepper strips and chopped green chiles.
8. Stir in sour cream and milk, whisk and cook over very low heat.
9. When it is thoroughly hot, add the cheese and scallions and serve.
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