| |
| |
| 1½ medium |
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Onions, diced |
|
| 3 cloves |
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Garlic, crushed |
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| 3 russet |
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Potatoes, diced (baking potatoes) |
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| 3 cans (12 oz ea) |
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Vegetable broth |
|
| 2 cans (7 oz ea) |
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Diced roasted green chilies (mild or to taste) |
|
| ½ pint |
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Whipping cream |
|
| ¼ cup |
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Butter |
|
| 1 pkg |
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Shredded cheese (4 blends of Mexican cheese works) |
|
| 2 tsp |
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Mexican oregano |
|
| 1 tsp |
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Cumin |
|
| 1 tsp |
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Salt |
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Cilantro |
|
| 1 pkg |
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Corn Tortillas |
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| |
| 1 |
In a large pot melt butter over low heat. Add onions and garlic and cook until translucent. |
| 2 |
Add diced potatoes, vegetable broth and spices, except the cilantro. |
| 3 |
Bring to a boil, lower heat and continue to cook about 30 minutes until potatoes are tender enough to mash with a potato masher. |
| 4 |
Let broth cool a little before adding whipping cream. (It will curdle if broth is too hot) |
| 5 |
After adding cream, heat over low heat to desired temperature. |
| 6 |
Cut tortillas into strips, then fry or bake. |
| 7 |
Top soup with fresh cilantro, cheese and tortilla strips. |
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| Cooking Tips |
| Other toppings: try avocados, sour cream, fresh salsa. |
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