From The Kitchen Of Rachelle Underwood



Tuesday, May 24, 2011

Southwest Potato Soup

I made this soup tonight and I was thrilled with the outcome. I tried to tell my husband how making a new recipe feels when it has that "to die for" factor. He is a biologist and so I decided to break it down for him. I said "The way I feel about this soup is the way you feel after seeing a rare animal in the wild". He got it! I love cooking because I get to make new discoveries every time I'm in the kitchen.
This soup is so flavorful, and different. I was inspired by my friend Jenny. She makes this Loaded Potato Soup that I love, and so I decided to change it around for a new experience for my palate. The result was amazing! I cut out some of the fat and calories of a typical cream based soup, but did not lose any flavor. If you are afraid of jalapenos, just add half of one for the first time you make this and see if it has enough spice. Again....you must make this!


Southwest Potato Soup

5-6 slices of bacon, cut into small pieces
3-4 large russet potatoes
1/2 onion, chopped
2 garlic cloves, minced
1 red bell pepper, chopped
1 jalapeno pepper, chopped (remove seeds and veins)
2 tbs butter
1/3 c flour
3 c chicken broth
1 can fat free evaporated milk
1/2 c milk (about)
1/2 c shredded cheese
1/4 c light sour cream
1/4 c cilantro, minced
salt and pepper to taste

In a medium pot, boil potatoes until fork tender, drain and set aside. In a large pot, brown bacon until crispy. Remove bacon with slotted spoon, and reserve 2 tablespoons of drippings in the pot, and add butter. In the same pot over medium heat cook onion, jalapeno, bell pepper and garlic in the pot until soft. Add flour, and stir, cooking for a minute. Using a whisk, add chicken broth slowly, making sure to whisk so that there aren't any lumps. Using a measuring cup pour evaporated milk and enough milk to equal 2 cups. Add milks to the pot and stir. Take half of cooked potatoes and mash with a spoon. Add both smashed potatoes and cubed potatoes to the soup. Cook and stir the soup until a creamy, thick consistency. Turn off heat, add cheese, sour cream, and cilantro, stirring until well combined. Salt and pepper to taste.

3 comments:

Jenny Ricks said...

This looks so good! I am going to try making it for sure. Especially since the weather here has been crap!

Jacob.Angie Ward said...

I made this for dinner tonight and it was so yummy! My whole family loved it! Thanks for the great recipe!

Felicia said...

Thanks for the recipe! We loved it!