Green Onion/Scallion

South of the Border Potato Soup

January 26, 2015
0 Ratings
  • Makes 8 cups
Author Notes

A southwest twist on potato soup that is hearty enough to be a crowd pleaser. —mleverette

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. Serve hot. Garnish with cubed ripe avocado, chopped boiled eggs and additional scallions, if desired.

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