Sherri's Tex-Mex Potato Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I found this recipe in a book my Grandmother gave me, compiled by Ladies Auxiliary of the Medina Lake Volunteer Fire Department, 1986. If you prefer a milder soup and not so spicy, add plain tomatoes not Rotel. The spice amounts are a guideline-adjust to your taste. This recipe is easy to make your own-consider adding kernel corn, bell pepper, celery, hominy, peas, carrots, squash or even cooked chorizo, ground beef, ham, or chicken. Also, try cheddar or monterrey jack cheese. Delicious served with cornbread-try Sherri's Cornbread. Enjoy! Ingredients:
4 -6 slices bacon, chopped |
1 onion, chopped |
2 garlic cloves, grated |
1 (10 ounce) can rotel (tomatoes and chilies) |
1 (8 ounce) can tomato sauce |
1 1/2 quarts water (6 cups) |
1/4 teaspoon mexican oregano (optional) |
1/4 teaspoon cumin (optional) |
1/2 teaspoon salt (to taste) |
1/4 teaspoon pepper (to taste) |
4 -5 medium potatoes, peeled and diced |
4 ounces velveeta cheese, divided (optional) |
Directions:
1. Fry bacon in 2 quart pot until crisp; drain grease.
2. Add the onions and garlic and saute about 2 minutes.
3. Add tomatoes, tomato sauce, and water. If desired, add oregano and cumin. Simmer for 15 minutes.
4. Add salt and pepper to taste.
5. Add potatoes and cook until tender, about 15 minutes.
6. Cube cheese and place in bottom of soup bowl and cover with hot soup.
7. Garnish w/ any or all for a coloful presentation-bacon bits, green onions, diced tomato, jalapeno, grated cheese.
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