We were innocently shopping at Walmart the other day and while standing in line, Ray spotted a great magazine boasting 350+ soup recipes & tips; Taste of Home Heartwarming Soups...so naturally, we bought it. I leafed through it on the 20 minute drive home and found several recipes that I wanted to make right away! This one required a quick trip to the grocery store because I was fresh outta green chilies but once all my ingredients were laid out on the counter, I was ready to get cookin'. This recipe didn't take very long to make, although I do recommend having your roasted red peppers made & chilling long before you put the potatoes on to boil (unless yours come from a can).
Ranchero Potato Soup
2 medium onions, chopped
2 tbsp. veg. oil
2 roasted red peppers, skinned & chopped
1 can (4 oz.) chopped green chilies
2 tsp. ground cumin
1 tsp. salt
1 tsp. ground coriander
3 cups diced Yukon Gold potatoes (leave skins on thin-skinned spuds, peel other varieties)
3 cups vegetable broth
2 tbsp minced fresh cliantro
1 tbsp. lemon juice
1/2 cup cream cheese
* In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt & coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
*reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro & lemon juice. Cool slightly. In a blender, process the cream cheese and half of the soup until smooth. Return all to pan and heat through.
Yield: 6 servings
I hope you like this soup as much as I did. It was super delish!!