Potato soup with a southwest kick

It’s been cold, cold, cold, cold,cold here. You know how I said “so cold, my glasses didn’t just fog up, they iced up?” Well, that’s still happening. Luckily, we have a cozy little outpost amidst this blustery, cold weather. And despite the cold, the sun’s been a-shining. So like the rulers of this house, aka the cats, I’m pretty happy in my warm little patch of sunshine. And then once the sun goes down, we just move on over in front of the fireplace. I’m also pretty lucky in that if it’s cold, I don’t really have to go anywhere. Or get out from under a warm blanket…one of the joys of working from home in the winter.

I know some of you are probably looking for more night time sky pictures, and I have to say I am too. Nature, get on that thing! Actually, there’s supposed to be a meteor shower next week. Even though the moon will be quite bright, I’m hoping since we have exactly zero light pollution (provided we turn off the house lights), we’ll get to see a shooting star or two. Fingers crossed we not only get to see them, but capture some on film, right?! And, we should be in for a veritable heat wave next week. Temperatures in the teens!

It’s not just the north woods that have been mighty chilly these days. Seems like everyone I know is complaining about the cold. So let’s make soup!

This soup finds its roots in a Taste of Home recipe, but morphed based on what was present in the fridge at the time (yup, my reluctance to leave the house surfaces again). What I love about this soup is how smooth and thick it is. Pureeing some of the potatoes with the cream cheese makes it nice and thick and oh so tasty without having to make a roux. However, and this is important (she says from experience), be sure to allow the hot air to escape while blending the soup. You want this in your tummy, not on the walls!

There’s a lot of tang to the recipe, so if that’s not your thing, cut back on the lime. If it is your thing, you can bring that tang to the next level with some cilantro cream (YUM!). This soup can be dressed up with a few hot peppers too, to really warm you up from the inside.


Potato soup southwestern style

Potato soup southwestern style
Adapted from Taste of Home’s Roasted Pepper Potato Soup

2 Tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons taco seasoning
1 Tablespoon hot sauce
3 cups potatoes, peeled and diced
1 package (32 oz) vegetable broth
2 Tbsp cilantro
Juice of half a lime
1 package (8 oz) cream cheese, cubed
2 cups frozen corn, thawed
1 can (4 oz) diced green chilies

In a medium sauce pan, saute onions in olive oil just until translucent. Add garlic, hot sauce, and seasoning and saute two minutes more. Add potatoes and vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 15 minutes. Add cilantro and lime.

Place cream cheese in a blender and add two cups of soup. Blend until smooth. Blend in stages, allowing hot air to escape.

Return to soup and cream cheese mix to pan. Add corn and chilies. Heat through.

Serve garnished with cilantro cream and sliced avocado.


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