Chipotle Potato Soup

We have potato soup a lot around here. And there’s a good reason–IT’S CHEAP! I can make enough soup for my entire family for about the same price as one meal out at a restaurant (and that’s a cheap restaurant, too…none of this fancy schmancy stuff!). But, let’s face it. Potato soup can get pretty dull, pretty darn quick. I decided to add a festive touch to it the other day and it turned out deeeeeelicious! Try it. You’ll like it.


4 pounds potatoes, peeled and quartered
1 huge (or two small) Spanish onions, chopped
2 Tbsp minced garlic
1 red pepper, finely chopped
2 Tbsp extra virgin olive oil
4 cups chicken stock (or vegetable stock)
2 cups milk
1 Tbsp flour
2 tsp ground cumin
2 tsp ground coriander
2 tsp Mrs. Dash chipotle seasoning
2 cups grated cheddar cheese
salt and pepper to taste
fresh cilantro for garnishing

In a large pot of salted water, cook potatoes for in a slow boil until they are softened, maybe about thirty minutes depending on how big or small the potato chunks are. Drain off the water.

While the potatoes are cooking, saute onions, garlic, and red pepper with olive oil in a saute pan over medium heat for about 3-5 minutes, or until the onions are soft and translucent.

Smash up some of the drained potatoes with a potato masher. You can do it a lot and have a smoother soup, or not too much and have a chunkier soup. It’s totally up to you. I mash mine a lot. Add the stock, spices, and onion mixture to the potatoes and bring to medium heat. In an old jar with a tightly-fitted lid, combine the flour and milk and shake thoroughly until there are no lumps. Add this flour/milk combination to the soup. Stir it a little, add the cheese, and stir some more. Season to taste with salt and pepper.

Garnish with fresh cilantro and a bit of sour cream.

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