Back to the Cutting Board
Tex-Mex Potato Soup
from Back to the Cutting Board, slightly adapted from Allrecipes.com 
Dinner, Soup | Servings: 4-6
Prep time: 20 min | Cook time: 10 min | Total time: 30 min
- 4 medium baking potatoes, peeled and cubed (about 6 cups)
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, diced
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and diced (omit or substitute with green bell pepper to make it less spicy)
- 4 – 6 slices bacon, crumbled* (plus more for sprinkling on top if you want)
- 1/4 tsp. black or white pepper
- 1/8 tsp. cayenne pepper
- 2 cups fat free, low sodium chicken broth
- 1/4 cup carrots, roughly chopped
- Juice of half a lime (about 1 tbsp.)
- 12 oz. can of non-fat evaporated milk
- 1 tbsp. cornstarch (optional, see recipe notes)
- 1/2 cup 2% (reduced fat) cheddar cheese (or a Mexican blend of cheeses), shredded, plus more for sprinkling on top
- 1/4 – 1/2 tsp. salt (to taste)
- 1/4 cup cilantro, plus more for sprinkling on top
*Note: You can either cut up uncooked bacon and cook it with the onions/garlic/peppers or if you want to have extra for sprinkling on top, cook it separately (in a skillet or microwave), crumble it up and add it in with the ground pepper. I noted both instances in the recipe.
- Place potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes or until tender. Drain and set aside.
- While potatoes are cooking, heat oil in a dutch oven or large pot over medium heat and saute onion, garlic and peppers (and uncooked bacon if you want to cook it now) for 5-8 minutes, or until softened.
- Add in the black and cayenne pepper (and crumbled bacon if you already cooked it separately) and cook for 1 minute longer. Remove from heat and set aside.
- In a blender or food processor, add chicken broth, 4 cups of potato, carrots and lime juice. You may need to do this in batches: It fit in my blender, but it was so thick that the motor was having a hard time getting the stuff on top blended. If necessary, you can add in a little more chicken broth to thin it out. (See note about thickening the soup, if necessary, at the bottom.)
- Pour blended potato mixture into the pot with the other vegetables. Add in the remaining chunks of potato and evaporated milk.*
- Heat the soup just to boiling. Add in the cheese and salt. Stir until all the cheese is melted. Stir in cilantro.
- Serve immediately. Top with extra cheese, cilantro, bacon and a squeeze of lime.
*Note: I found this soup to be more than thick enough, but if you like extra thick soup reserve 1/4 cup of the evaporated milk and whisk in the cornstarch until smooth. Add the cornstarch mixture to the pot along with the cheese. Stir regularly and cook until thickened.