Soup’s On: Southwest Loaded Potato Soup

What’s better than a big, warm bowl of soup on a chilly Fall night?  Nothing really.  Well, probably a big, warm bowl that can be on your table in about 30 minutes.  Am I right?!

With Thanksgiving coming up quick I’ve been thinking about ways to re-purpose leftovers.  While I love a plate of leftovers I also like to take things from my fridge and give them new life.  This is a great recipe to use up leftover mashed potatoes and that makes this come together even faster!

Southwest Loaded Potato Soup

3 baking potatoes
2 poblano peppers
5 slices bacon
1 small onion, diced
1 clove garlic, minced
1 10 oz. can diced tomatoes with chiles
1 teaspoon cumin
1 teaspoon chili powder
Handful of cilantro
4 cups vegetable or chicken stock
Salt & pepper
1 cup half and half
1 cup sour cream
1 cup sharp cheddar cheese
To garnish: cilantro, grape tomatoes, cheese, crumbled bacon, green onions

Preheat broiler.

Place baking potatoes on a plate and pierce with a fork. Microwave for about 10 minutes (turning over half way) or until tender. Remove from microwave and let cool. Remove pulp from skin, mash slightly.

Cut poblanos in half, remove seeds. Place skin side up on a baking sheet and broil for 3-4 minutes or until skin starts to blister. Remove from oven and place in plastic bag and seal. Let sit a few minutes and cool. Remove peppers from bag, peel of skin, and chop.

While potatoes are cooking and poblanos are resting, heat a large pot over medium heat. Add bacon and cook for 4-5 minutes or until crispy. Remove from pan and set aside. Remove all but a tablespoon of bacon fat. Add onions to pan and cook 2-3 minutes. Add garlic and cook until fragrant. Add mashed potatoes, poblanos, diced tomatoes, and next 4 ingredients (through stock). Season with salt and pepper and bring to a boil. Reduce heat and simmer for about 5 minutes.

Using an immersion blender, blend until smooth. If you don’t have an immersion blender you can blend in batches in a food processor or regular blender (be careful, it’s hot!). Add half and half and bring to a simmer. Turn off heat and stir in sour cream and cheddar cheese. Stir until sour cream is combined and cheese is melted.

Serve topped with cilantro, diced grape tomatoes, extra cheese, green onions, and crumbled bacon.

Serves 6, or two with lots of leftovers. 🙂

Source: Ruth’s Table, 2017.

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