RO*TEL Across America Recipe Contest - Tex-Mex Potato Cheese Soup

Tex-Mex Potato Cheese Soup

by Kelly from TX

Creamy ptoato cheese soup gets a kick with Ro*Tel Tomaotes!

AVERAGE RATING

Category

Soup/Stew/Chili

Prep Time

10 minutes

Servings

8-12

Recipe Ingredients

32 ounces low-sodium chicken broth
2 pounds russet potatoes, peeled and cut into 1/2″ cubes
3 strips thick-cut bacon, chopped
1 cup chopped yellow onion
1 cup Ro*Tel tomatoes, drained
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon cumin
1/4 teaspoon coriander
2 tablespoons unsalted butter
1/3 cup all-purpose flour
2 cups milk, 2% or higher
Salt and pepper
6 ounces shredded sharp cheddar cheese, divided
Sour cream and green onion to garnish

Directions

In a medium pot add the chicken stock and diced potatoes and bring to a boil over high heat. Cook for eight to ten minutes, or until the potatoes are tender. Turn off the heat but leave the potatoes in the broth to cool slightly.

Tex-Mex Potato Cheese SoupTex-Mex Potato Cheese SoupTex-Mex Potato Cheese Soup

In a large pot over medium heat cook the chopped bacon until crisp. Add the onion and Ro*Tel tomatoes and cook until the onions begin to soften and become translucent. Add the jalapeno, garlic, cumin, and coriander. Cook until fragrant, about a minute.

Tex-Mex Potato Cheese SoupTex-Mex Potato Cheese Soup

Add the butter and allow it to melt then add the flour. Cook for three minutes then whisk in the milk slowly. Season with salt and pepper. Cook until the milk comes to a simmer and begins to thicken. Add the potatoes and broth and bring to a boil, stirring often.

Tex-Mex Potato Cheese Soup

Once thick turn off the heat and stir in the cheddar cheese.

Tex-Mex Potato Cheese Soup

Serve with sour cream and green onions.