South of the Border Potato Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe won the Grand Prize at the Got Leche Cook-Off in Sacramento, California. Recipe courtesy Jan Shelton. Ingredients:
1/4 cup butter |
2 large onions, finely chipped |
2 tablespoons all-purpose flour |
3 cups chicken broth |
5 medium potatoes, peeled and diced into small cubes |
1/8 teaspoon saffron (optional) |
1/8 teaspoon pepper (to taste) |
1 teaspoon salt |
3 cups milk |
1/2 cup frozen peas or 1/2 cup canned peas |
3 eggs |
4 ounces cream cheese, softened |
1 large avocado, diced into small cubes |
1/4 cup chopped cilantro, for garnish |
Directions:
1. Melt butter in a large pot over medium heat. Add onions and cook until soft, but not browned. Stir in flour until smooth. Gradually add chicken broth and bring to boil, stirring constantly. Add potatoes, saffron, pepper and salt. Lower heat and simmer for 15 minutes more.
2. In a medium bowl, beat eggs and cream cheese until fluffy. Gradually add 2 cups of hot soup to cream cheese mixture, beating constantly to avoid curdling. Add cream cheese mixture to soup and heat through (do not boil).
3. Divide avocado among serving bowls.
4. Pour soup over avocado. Garnish with cilantro to serve.
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