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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Creamy potato soup with a Mexican twist. Ingredients:
1 large baking potato, peeled and cubed |
2 cups half-and-half cream |
1 cup corn kernel |
1/2 small red bell pepper, finely chopped |
2 teaspoons jalapenos, minced, seeds and veins removed |
1/2 cup water |
1 1/2 teaspoons ground cumin |
1/2 teaspoon chili powder |
salt & freshly ground black pepper, to taste |
hot sauce, to taste |
1 cup fresh cilantro |
Directions:
1. In a medium saucepan, combine all ingredients.
2. Simmer covered until potatoes are done, 15 to 20 minutes.
3. Add 1 cup fresh Cilantro.
4. Serve.
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