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.