CHIPOTLE CHEESE POTATO SOUP (WITH FRESH SUMMER CORN)
If fresh summer corn isn't available, feel free to use canned or frozen corn in its place. To make in your Instant Pot, cook at high pressure 15 minutes with a QPR.
Provided by Kristy Bernardo
Categories Soups and Stews
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat a stockpot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
- Reduce heat to medium, add onions. Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, about another minute (this will remove the "raw" flour taste).
- Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on size of potatoes).
- Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Stir in cheese until melted and smooth. Add milk, adobo sauce (to taste), TABASCO Chipotle Pepper Sauce and fresh corn; bring back to a simmer and cook for an additional 10 minutes until very hot.
- Season well with salt and pepper (this is IMPORTANT). Ladle into bowls and top each as desired.
Nutrition Facts : Calories 490 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 25 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 893 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
POTATO CHIPOTLE SOUP RECIPE
A simple and quick Potato Chipotle Soup Recipe that is made in minutes. potatoes, spices and chili with adobo make thus delicious soup.
Provided by Raquel Pineira
Categories Easy Soup Recipes
Number Of Ingredients 11
Steps:
- In a large pot, add 5 cups chicken broth chopped potatoes, onion, celery and tortilla Cook over medium heat until water starts to boil. Cover and cook on low heat about 25 minutes, or until potatoes are thoroughly cooked.
- Add milk, chili in adobo, salt, garlic salt, and pepper.
- Use an immersion blender to blend well.
- Simmer for 10 -15 minutes and serve.
- This is when I add hot sauce/chili powder, according to taste.
Nutrition Facts : Calories 82 kcal, Carbohydrate 9 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 1165 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 1.2 g, ServingSize 1 serving
SWEET POTATO AND CHIPOTLE SOUP
This soup is smooth and creamy with a dash of spice.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high.Add onion, season with salt andpepper, and cook until beginning tobrown around edges, about 7 minutes.Add cumin and garlic and cook, stirring,until fragrant, about 1 minute. Stirin sweet potatoes, chile, and broth.Bring to a boil; reduce to a rapid simmer,partially cover, and cook until sweetpotatoes can be mashed easily with aspoon, 20 to 25 minutes.
- Let soup cool slightly. Working inbatches, transfer soup to a blenderand puree until smooth (use cautionwhen blending hot liquids). Returnpureed soup to pot over low heat andseason with salt and pepper. Topsoup with sour cream and serve withtortilla wedges, if desired.
ROASTED GARLIC POTATO SOUP
Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. -Misty Brown, Glendale Heights, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.
Nutrition Facts : Calories 206 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 892mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
GARLIC POTATO SOUP
Heart warming and hearty, this bacon-flecked savory soup is made with chunks of red potatoes, carrots, onion and celery that simmer in chicken broth with minced garlic.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
- Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 54.2 g, Cholesterol 14.2 mg, Fat 4 g, Fiber 6 g, Protein 10.5 g, SaturatedFat 1.5 g, Sodium 1025.4 mg, Sugar 9.1 g
CHIPOTLE LEEK AND POTATO SOUP
A spicy version of this classic soup. The smokiness of the adobo sauce and the bite of the chile balance the savory flavors of the potato and cream. Cumin and white pepper finish off this cozy soup. Best enjoyed next to a fire with a glass of red wine. Serve piping hot topped with sour cream and croutons or cheese and onion rings!
Provided by Buffalo Winters
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h39m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium-low heat. Add leeks and salt; cook, stirring often, until very soft, about 20 minutes. Stir in red bell pepper and garlic; cook and stir for 2 minutes. Add chipotle pepper, cumin, thyme, and white pepper; cook and stir for 2 minutes.
- Stir vegetable broth and potatoes into the pot. Bring to a boil; reduce heat to low and cover. Simmer soup, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in milk and cream. Remove from heat and let cool slightly, 10 to 15 minutes.
- Puree soup with an immersion blender to desired smoothness. Simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 48.8 g, Cholesterol 53.3 mg, Fat 18.7 g, Fiber 6.8 g, Protein 7.4 g, SaturatedFat 11.2 g, Sodium 561.1 mg, Sugar 9.9 g
POTATO, HAM, ONION, & CHIPOTLE SOUP
This creamy, chunky, cheesy, smoky, spicy soup will warm up anyone on a cold night! Total Comfort food! "Will soothe any soul"! I used roasted garlic but fresh will be great too. Take note I used no salt because I found the ham did it job. You're welcome to season as you wish.
Provided by Rita1652
Categories Ham
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a large heavy bottom pot, heat oil add bone,onions,celery, and pepper sautee 5 minutes.
- Add garlic,potatoes, sauce,chipotle,water and milk bring to boil then lower heat to simmer, cover and cook for 20 minutes till potatoes are tender.
- Remove ham and cool when cool enough to handle dice meat set aside.
- Remove 1-2 cups soup and place in blender with flour and blend till smooth. Return to pot with the cheese. Cook 5 minute and stir till melted.
- Garnish with diced ham, parsley and or cheese. Top with a few grinds of fresh pepper.
Nutrition Facts : Calories 183.4, Fat 8.5, SaturatedFat 5.2, Cholesterol 26.2, Sodium 172.5, Carbohydrate 18.1, Fiber 2.1, Sugar 4.8, Protein 9.1
CHIPOTLE SWEET POTATO SOUP
I must say, I wasn't sure how this would turn out because I couldn't picture these spices together. It's actually very good and quite flavorful. This could be a starter or a meal, depending on your mood. Yum!
Provided by AmyZoe
Categories Yam/Sweet Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Heat the olive oil on medium low in a large soup pot.
- Cook the onions, celery, and carrot for 10 minutes (stirring occasionally).
- Add the garlic and cook for one more minute.
- Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves, and nutmeg to the pot.
- Bring to a boil and then simmer, covered for 20 minutes or until sweet potatoes are tender.
- Let the soup cool, and then in batches puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.
- Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.
- Serve topped with a dollop of sour cream and some of the chopped cinnamon-chipotle pecans.
- Cinnamon-Chipotle Pecans:.
- Melt the butter in a skillet on low heat.
- Add the pecans and stir them until they are covered in butter.
- Add the cinnamon and chipotle powder and stir to coat.
- Cook the pecans, stirring frequently for 10 minutes.
- Salt to taste.
- *If you have cooked sweet potato leftovers, you can add them instead and lessen the cooking time to about 5 minutes.
Nutrition Facts : Calories 272.2, Fat 15.3, SaturatedFat 3.2, Cholesterol 7.6, Sodium 485.2, Carbohydrate 30.2, Fiber 5.9, Sugar 7.3, Protein 6
POTATO AND GARLIC SOUP WITH HERBS
Categories Soup/Stew Blender Garlic Herb Potato Appetizer Vegetarian Quick & Easy Lunch Fall Winter Healthy Chive Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add onion, sauté until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes. Cool slightly. Discard bay leaf. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess). Return soup to same saucepan. Season to taste with salt and pepper. Simmer until heated through. Ladle soup into bowls. Sprinkle with chives and thyme and serve.
POTATO, GARLIC, AND CHIPOTLE SOUP
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350°. Slice the top off the garlic head, and put the garlic, cut side up, in a small ovenproof bowl. Drizzle with the olive oil, cover with foil and bake 40 minutes, or until soft. When cool enough to handle squeeze the garlic out of the skins and reserve. 2. Melt the butter in a large saucepan over medium heat and cook the onion, covered, stirring frequently, until limp, about 4 minutes. Add the potatoes, broth, chipotle chile, and the reserved roasted garlic. Cook until the potatoes are soft, about 20 minutes. Transfer the mixture to a blender or food processor and blend until smooth. Return the soup to the pan and bring to a boil, uncovered, stirring frequently over medium-low heat. Add salt. Serve hot, sprinkled with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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