Best Southwest Potato Soup Recipes

SOUTHWEST STEAK AND POTATO SOUP

Steps:

• Trim fat from meat. Cut meat into 1-inch pieces. Set aside.
• In a 3-1/2- or 4-quart slow cooker, combine potatoes, green beans, and onion. Add meat. In a medium bowl, stir together salsa, broth, basil, and garlic. Pour salsa mixture over meat and vegetable mixture in cooker.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• If desired, sprinkle individual servings with cheese.

SOUTHWEST STEAK AND POTATO SOUP RECIPE

Steps:

• Trim fat from meat. Cut meat into 1-inch pieces. Set aside. In a 3- ½- or 4-quart slow cooker, combine potatoes, green beans and onion. Add meat. In a medium bowl, stir together salsa, broth, basil and garlic. Pour salsa mixture over meat and vegetable mixture in cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, sprinkle individual servings with cheese.

SOUTHWEST SWEET POTATO SOUP

Steps:

• Heat oil over medium heat. Add onions and cook until transparent but not browned. Add potatoes and cook a few minutes longer. Add stock, heat to boiling. Reduce heat and simmer uncovered for about 20 minutes or until potatoes are tender. Puree soup with immersion blender. Add corn and peppers. Cook over medium heat until heated through, about 5 minutes.

SOUTHWEST POTATO SOUP

Steps:

• Finely chop the red onion, pablano pepper, green onions and garlic.In a large skillet saute the red onions, pablano, garlic in the olive oil. Once they are tender add the potatos and brown lightly. Add the cooked chicken, Enchilada sauce, corn, Black Beans, Cumin, Chipolte, salt and pepper. Simmer for 30 minutes. Add sour Cream and stir until blended. Serve in bowls and garnish with green onions and Shreded cheese.

SOUTHWEST POTATO SOUP WITH GREEN CHILES

Steps:

• In a dutch oven, saute green onions in butter over medium heat. When onions have softened, add flour and cook for approx. 3-4 minutes.
• Add the hot milk to the onion mixture and cook, stirring constantly, until the soup begins to bubble.
• Reduce heat to low and add chiles and diced potatoes. Season with salt to taste.
• Simmer for approx. 10 minutes or until the potatoes are just tender. Remove 1 cup of soup and puree in a blender and return puree to pot. Add the jalapeno pepper and cook an additional 5 minutes.
• Serve soup with cheese sprinkled on top and add additional chopped green onion for garnish.