Ingredientes para Potato And Chile Soup
- 1.5 lbs Yukon Gold potatoes
- 6 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 minced garlic cloves
- 1 chopped red bell pepper
- Anaheim chilies
- 1 cup soymilk
- 1 teaspoon ground cumin
- 1/2 teaspoon dried basil
- garlic clove
- salt
- pepper
- scallions
- cilantro
- 1 chopped green bell pepper
- 2 tablespoons fresh basil
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Cómo preparar Potato And Chile Soup
- Peel and cube 1.5 lbs Yukon Gold potatoes into approximately 1-inch cubes.
- In a large pot, combine potatoes and 6 cups of water. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- While potatoes are cooking, heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 medium chopped yellow onion and cook until softened and translucent, about 5 minutes.
- Add 1 chopped red bell pepper, 1 chopped green bell pepper, 1 teaspoon ground cumin, 1/2 teaspoon dried basil (or 2 tablespoons fresh), and 2 minced garlic cloves to the skillet. Cook until peppers are tender, about 6-9 minutes.
- Once potatoes are tender, carefully transfer them and ¾ of the cooking liquid to a blender or food processor. (Reserve remaining ¼ cup of cooking liquid).
- Blend until completely smooth and creamy.
- Return the blended potato mixture to the pot. Add the cooked peppers and 1 cup of milk.
- Stir to combine. If the soup is too thick, gradually add the reserved cooking liquid until desired consistency is reached.
- Heat over low heat for about 5 minutes, or until heated through. Do not boil.
- Garnish with chopped scallions or cilantro before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
39g
Fat
3g
Carbs
18g