Author Notes
A southwest twist on potato soup that is hearty enough to be a crowd pleaser. —mleverette
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Ingredients
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2 tablespoons
achiote (lard colored with annatto)
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3/4 cup
finely chopped scallions (plus more for garnish if desired)
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1 1/2 pounds
Idaho potatoes, peeled and cut in 1-inch cubes
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2 tablespoons
adobo seasoning
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3 cups
hot water
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1 teaspoon
dried cilantro
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1/4 teaspoon
powdered chipotle chiles
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1 cup
milk
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1 cup
frozen whole kernal corn
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2 ounces
feta cheese
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1/2 cup
heavy cream
Directions
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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.
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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.
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Serve hot. Garnish with cubed ripe avocado, chopped boiled eggs and additional scallions, if desired.
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