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Mexican Potato Soup

I’m so happy to have Jen from Bakerette here with us today!   She always has deliciously amazing recipes to share with us and today is no different- I won’t keep you waiting any longer…

Hi, it’s Jen from Bakerette

Jeni

It’s so good to be back again to share with you another fantastic and easy recipe:

Mexican Potato Soup.

This isn’t your ordinary potato soup recipe. Steak and potatoes bring this combo to the table in a whole new way. After all, how can you go wrong with cheese and potatoes? Add Mexican spices into the recipe and you get a killer meal. And if desired, throw in some carne asada and you’ve got a dish made in heaven.

Mexican Potato Soup by www.bakerette.com on www.whatscookingwithruthie.com




The spices really make this recipe, like cumin, coriander, and cayenne. Instead of the normal Cheddar cheese, use pepper jack for a spicy flare.

Mexican Potato Soup

Mexican Potato Soup by www.bakerette.com on www.whatscookingwithruthie.com
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

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
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons all-purpose flour
  • 4 cup chicken broth
  • 2 pounds red potatoes, cubed
  • 12 ounces pepper jack cheese, shredded
  • 1 1/2 cups evaporated milk or half-and-half
  • 1/2 cup sour cream
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt butter over medium heat.
  2. Add onions, celery, garlic, oregano, cumin, coriander and cayenne and saute until onions are transparent. Whisk in flour and cook for one minute.
  3. 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).
  4. 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.
  5. Remove pot from stove and stir in sour cream, salt and pepper. Serve warm.

*Recipe adapted from Cuisine Magazine, Splendid Soups & Super Sides, Winter 2013, p43

Mexican Potato Soup by www.bakerette.com on www.whatscookingwithruthie.com

If you liked this recipe, you might also like these other recipes at Bakerette. Just click on the picture for the recipe:

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Enjoy! Thank you Ruthie for letting me play in your space today!

Have a wonderful week!

Doesn’t Jen’s Mexican Potato Soup look AMAZING!  My, my I can’t wait to give it a try 🙂

Have been over to visit Jen?  Please do- she always has delicious recipes going on!

Find her on: Bakerette | Pinterest | Facebook | Twitter | Google+ | Stumbled Upon |
Happy Tuesday everybody!

xoxo~ Jen and Ruthie

Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!

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