RCI-VG.002.0165.001
Southwestern Potatoes
Southwestern Potatoes from the Recidemia collection
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- onion1 medium
- Thinly sliced4 medium potatoes1 unitcut in 1/2-inch cubes
- 1 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- (4.5 oz.) chopped green chiles1 canundrained
- shredded Cheddar cheeseSalsa1 cup
- 1 unit
- 1 unit
Method
1
Wash and peel the potatoes, then cut them into uniform 1-inch chunks to ensure even cooking.
5 minutes
2
In a large pot over medium heat, combine the potato chunks with enough water or broth to cover by about 2 inches and bring to a boil.
8 minutes
3
Stir in the chili powder, cumin, and seasoned salt, adjusting quantities to taste for a bold Southwestern flavor profile.
2 minutes
4
Reduce heat to medium-low and simmer the soup until the potato chunks are fork-tender and have absorbed the spices.
20 minutes
5
Using a spoon or potato masher, lightly crush a portion of the potatoes against the side of the pot to naturally thicken the broth while leaving plenty of chunky texture.
3 minutes
6
Taste the soup and adjust seasoning as needed, then remove the pot from heat.
2 minutes
7
Ladle the soup into bowls and top each serving with a generous dollop of sour cream.
8
Garnish with freshly chopped cilantro and serve immediately while hot.
1 minutes