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Author Notes: A southwest twist on potato soup that is hearty enough to be a crowd pleaser. —mleverette
Makes 8 cups
- 2 tablespoons achiote (lard colored with annatto)
- 3/4 cup finely chopped scallions (plus more for garnish if desired)
- 1 1/2 pounds Idaho potatoes, peeled and cut in 1-inch cubes
- 2 tablespoons adobo seasoning
- 3 cups hot water
- 1 teaspoon dried cilantro
- 1/4 teaspoon powdered chipotle chiles
- 1 cup milk
- 1 cup frozen whole kernal corn
- 2 ounces feta cheese
- 1/2 cup heavy cream
- In saucepan, heat achiotina on medium low, stir in scallions and cook until soft – about three minutes. Stir in potatoes and cook for three minutes. Add the adobo, water and seasonings and bring to a boil on medium high. Reduce heat and simmer until potatoes are completely done – about 30 minutes.
- With a wooden spoon, mash sever potato cubes against the side of the pan to thicken soup. Add milk and corn and return to boil. Simmer for 5 minutes. Stir in cheese and heavy cream. Heat until cheese melts and soup thickens.
- Serve hot. Garnish with cubed ripe avocado, chopped boiled eggs and additional scallions, if desired.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0