Choriz-oooh Cheesy Potato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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I came up with this soup after trying a version of it at my favorite eatery in Wisconsin. The blend of starchy potoatoes, cheese, spicy chorizo & cool cilantro make for a wonderful flavor explosion with each bite you take. Read more . This is also very good when served with crushed nacho chips or fried tortilla strips. Ingredients:
1 19 oz package uncooked chorizo sausages |
8 red skin potatoes, peeled and cubed |
4 1/2 cups water |
1 tsp onion powder |
2 garlic cloves, minced |
1 jalapeno, diced |
1/2 tsp white pepper |
1/2 tsp salt |
1/2 tsp ground black pepper |
1/8 tsp chili powder (optional) |
2 cups milk |
4 cups processed american cheese, cubed |
1 cup shredded mexican cheese blend |
4 tbs butter/margarine |
5 tbs chopped fresh cilantro |
Directions:
1. Squeeze chorizo from casings into a large saucepan and cook over medium high heat until browned. Once chorizo is cooked through remove from saucepan & set it to the side.
2. In the same saucepan combine the potatoes, water, onion powder, garlic, jalapeno, white pepper, salt & ground black pepper. Cover & let boil 20 minutes, or until potatoes are tender.
3. Mash potatoes in liquid until there is a smooth consistency, yet with a good amount of chunks left.
4. Add all remaining ingredients (except for the cilantro) & stir until cheese & butter have melted & soup is heated through.
5. Right before serving top soup with cilantro (to taste).
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