Potato Garlic And Chipotle Soup Recipes

POTATO, HAM, ONION, & CHIPOTLE SOUP

Steps:

• In a large heavy bottom pot, heat oil add bone,onions,celery, and pepper sautee 5 minutes.
• Add garlic,potatoes, sauce,chipotle,water and milk bring to boil then lower heat to simmer, cover and cook for 20 minutes till potatoes are tender.
• Remove ham and cool when cool enough to handle dice meat set aside.
• Remove 1-2 cups soup and place in blender with flour and blend till smooth. Return to pot with the cheese. Cook 5 minute and stir till melted.
• Garnish with diced ham, parsley and or cheese. Top with a few grinds of fresh pepper.

CHIPOTLE LEEK AND POTATO SOUP

Steps:

• Melt butter in a large pot over medium-low heat. Add leeks and salt; cook, stirring often, until very soft, about 20 minutes. Stir in red bell pepper and garlic; cook and stir for 2 minutes. Add chipotle pepper, cumin, thyme, and white pepper; cook and stir for 2 minutes.
• Stir vegetable broth and potatoes into the pot. Bring to a boil; reduce heat to low and cover. Simmer soup, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in milk and cream. Remove from heat and let cool slightly, 10 to 15 minutes.
• Puree soup with an immersion blender to desired smoothness. Simmer until heated through, about 5 minutes.

CHIPOTLE CHEDDAR POTATO SOUP

Steps:

• Put all the vegetables in a large pot. Cover with water (about 10 cups) and cook on high til the vegetables are soft.
• Shred the cheese and add to the pot. Stir until the cheese is melted.
• Reduce heat to low and add the milk and chipotle.
• In a seperate bowl mix the cornstarch and cold water with a whisk until smooth. Pour mixture into the pot and stir. Simmer for about 20 minutes. Salt and pepper to taste.
• Ladle into bowls. Garnish with sour cream, croutons (I like to make my own cornbread croutons) , and green onions.

POTATO, GARLIC, AND CHIPOTLE SOUP

Steps:

• 1. Preheat the oven to 350°. Slice the top off the garlic head, and put the garlic, cut side up, in a small ovenproof bowl. Drizzle with the olive oil, cover with foil and bake 40 minutes, or until soft. When cool enough to handle squeeze the garlic out of the skins and reserve. 2. Melt the butter in a large saucepan over medium heat and cook the onion, covered, stirring frequently, until limp, about 4 minutes. Add the potatoes, broth, chipotle chile, and the reserved roasted garlic. Cook until the potatoes are soft, about 20 minutes. Transfer the mixture to a blender or food processor and blend until smooth. Return the soup to the pan and bring to a boil, uncovered, stirring frequently over medium-low heat. Add salt. Serve hot, sprinkled with cilantro.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.