Well Thanksgiving has passed so back to my normal set of recipes =) So I today I decided to make a soup, I am a little turkeyed out (I know its not a word lol). So I wanted ot move as far away from as I could for this recipe. So I went soup, an awesome Chipotle Potato Soup. This is a great soup with a nice smokey flavor that has just a little bit of kick to it. Nothing so bad I would even call it spicy food but a great filling soup that is unique, easy to make and wont disappoint anyone who tries it so go ahead and make this one for dinner and have the whole family raving!
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- 2 lb. Russet Potatoes, Peeled & Chopped
- 2 Tbsp. Red Onion, Chopped
- 3 Garlic Cloves, Minced
- 4 Cup Vegetable Broth
- 1 Cup Milk
- 2 Chipotles (I took two from Canned Chipotle Chiles in Adobo Sauce)
- 1 tsp. Cumin
- 1 tsp. Ground Coriander
- 1-1/2 Cup Cheddar Cheese, Shredded
- Salt
- Pepper
- Add potatoes to a large pot and add enough water to cover. Add a pinch of salt to the pot and bring to a boil. Cook potatoes 20 minutes, until easily pierced with a fork. Drain.
- While the potatoes are cooking, heat olive oil in a large pot over medium-high heat. Add onions and garlic and cook until the onions have softened, about 5 minutes. To the pot add the chicken stock, milk, chipotle peppers, cumin, coriander and the cooked potatoes. Bring to a boil, reduce heat to low, and simmer 10 minutes.
- Transfer the mixture to a blender (or use an immersion blender), add the cheese, and process until smooth. Season to taste with salt and pepper.
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