Southwestern Cream of Potato Soup
The Southwestern Cream of Potato Soup is a popular dish in the American Southwest region, known for its bold flavors and combination of Mexican and American cuisine.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 2 pound Potatoes
- 1 medium Onion
- 2 cloves Garlic
- 1 medium Red Bell Pepper
- 1 cup Corn Kernels
- 1 cup Black Beans
- 4 cups Vegetable Broth
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 cup Heavy Cream
- 1 cup Cheddar Cheese
- 2 tablespoons Fresh Cilantro
- 4 wedge Lime
Instructions
- Peel and dice the potatoes, onion, and garlic.
- In a large pot, heat some oil over medium heat and sauté the onion and garlic until fragrant.
- Add the diced potatoes and cook for a few minutes.
- Add the red bell pepper, corn kernels, black beans, vegetable broth, cumin, chili powder, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes or until the potatoes are tender.
- Use an immersion blender to blend the soup until smooth and creamy.
- Stir in the heavy cream and cheddar cheese until melted and well combined.
- Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 5g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.