Southwestern Potato Soup

Southwestern Potato Soup is creamy with a hint of spice from jalapeño and chipotle chiles.

Southwestern Potato Soup is total comfort food. Creamy and a little bit spicy and easy enough for a weeknight.

Potato soup is one of my favorite comfort foods and I enjoy trying new versions. When I decided it was time to make it again I was stumped on how to switch it up a bit until I remembered the can of chipotle peppers in adobo in my pantry.

I decided to play up the Southwestern flavors by adding a jalapeño, bell pepper, and cumin as well as a few chopped chipotle chiles and a bit of the adobo sauce. The resulting Southwestern Potato Soup is probably my favorite yet. Don’t let the fact it has both jalapeño and chipotle in the soup because it’s not overly spicy but it adds a little something to the recipe.

Potatoes, onion, garlic, bell pepper, jalapeño, and chipotles in adobo combine to create a fabulous Southwestern Potato Soup.

This time to thicken the soup I used mashed potato flakes but if you don’t want to go that route I would add another potato or two and then mash some of the potatoes before serving.

I served the Southwestern Potato Soup with pulled pork grilled cheese sandwiches. Other side dish suggestions are a green salad or fruit, sour cream biscuits,  or bacon cheddar biscuit pinwheels. 

Southwestern Potato Soup is total comfort food. Creamy and a little bit spicy and easy enough for a weeknight.
Print

Southwestern Potato Soup

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Author Micha @ Cookin' Mimi

Ingredients

  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1/2 large onion , diced
  • 1 bell pepper , chopped
  • 1/2 large jalapeño , diced
  • 2 cloves garlic , minced
  • 1 to 3 chipotle peppers , seeded and diced
  • 2 teaspoons adobo sauce from the chipotles
  • 2 teaspoons cumin
  • 6 cups low sodium chicken broth or stock
  • 7 or 8 russet potatoes , peeled and cubed
  • 1 cup half and half
  • 3/4 to 1 cup instant mashed potato flakes
  • To taste sea salt
  • To taste white pepper
  • Sour cream , grated cheese, chives for garnish (optional)

Instructions

  1. In a large soup pot or Dutch oven, heat the oil and butter over moderate heat
  2. Add the onion, bell pepper, jalapeño, and chipotles
  3. Season with a pinch of sea salt
  4. Cook for 10 minutes or until the vegetables are softened
  5. Add the cumin and cook for a minute longer
  6. Pour the chicken broth into the pot then add the potatoes
  7. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until the potatoes are tender
  8. Add in the half and half and the 3/4 cups potato flakes and cook for 5 minutes or until heated through and thickened.
  9. Season to taste with salt and white pepper

Southwestern Potato Soup is hearty and flavorful. Full of potatoes and two kinds of chiles this is stick to your ribs comfort food at its finest.

This post may be linked at these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday

Comments

  1. Potato soup is one of my favorites, too, and I LOVE jalapenos. I need to try this soon!

Speak Your Mind

*