Chipotle Potato Soup Food

CHIPOTLE CHEESE POTATO SOUP (WITH FRESH SUMMER CORN)

Steps:

• Heat a stockpot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
• Reduce heat to medium, add onions. Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, about another minute (this will remove the "raw" flour taste).
• Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on size of potatoes).
• Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Stir in cheese until melted and smooth. Add milk, adobo sauce (to taste), TABASCO Chipotle Pepper Sauce and fresh corn; bring back to a simmer and cook for an additional 10 minutes until very hot.
• Season well with salt and pepper (this is IMPORTANT). Ladle into bowls and top each as desired.

POTATO CHIPOTLE SOUP RECIPE

Steps:

• In a large pot, add 5 cups chicken broth chopped potatoes, onion, celery and tortilla Cook over medium heat until water starts to boil. Cover and cook on low heat about 25 minutes, or until potatoes are thoroughly cooked.
• Add milk, chili in adobo, salt, garlic salt, and pepper.
• Use an immersion blender to blend well.
• Simmer for 10 -15 minutes and serve.
• This is when I add hot sauce/chili powder, according to taste.

SPICY CHIPOTLE SWEET POTATO SOUP

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
• Stir chipotle peppers into the sweet potato mixture.
• Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
• Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.

SWEET AND SPICY SWEET POTATO SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
• Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

SWEET POTATO AND CHIPOTLE SOUP

Steps:

• In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high.Add onion, season with salt andpepper, and cook until beginning tobrown around edges, about 7 minutes.Add cumin and garlic and cook, stirring,until fragrant, about 1 minute. Stirin sweet potatoes, chile, and broth.Bring to a boil; reduce to a rapid simmer,partially cover, and cook until sweetpotatoes can be mashed easily with aspoon, 20 to 25 minutes.
• Let soup cool slightly. Working inbatches, transfer soup to a blenderand puree until smooth (use cautionwhen blending hot liquids). Returnpureed soup to pot over low heat andseason with salt and pepper. Topsoup with sour cream and serve withtortilla wedges, if desired.

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 SWEET POTATO SOUP WITH BELL PEPPER/BACON SALSA

Steps:

• To make the salsa, cook the bacon in a large, heavy skillet over medium heat, turning once, until crisp, about 10 minutes.
• Crumble the bacon and reserve.
• Pour most of the bacon fat into a heat-proof container, leaving only enough to coat the pan lightly, and reserve.
• Add the onion and red pepper to the pan in which the bacon coked in and sauté over medium heat, stirring, until brown, about 6 minutes.
• Season to taste with the salt and pepper.
• Add the reserved bacon and the lime juice.
• Correct the seasonings, transfer to a small bowl, and set aside at room temperature.
• To make the soup, return the reserved bacon fat to the same pan and place over medium heat.
• Add the garlic, ginger, onions, and brown sugar, season with the salt and pepper to taste, and sauté, stirring, until the vegetables are brown, about 6 minutes.
• Stir in the chipotle puree and wine, and cook over medium heat until the mixture is reduced by about three-fourths, approximately 6 minutes.
• Add the sweet potatoes and stock and simmer until the potatoes are very soft, 20 to 25 minutes.
• Using a hand blender or food processor, puree the soup mixture.
• Add the butter one piece at a time, blending again after each addition, to thicken the soup slightly.
• Stir in the lime juice and correct the seasonings.
• Immediately ladle into bowls, spoon a portion of the salsa onto each and serve.

SMOKY TOMATO, CHIPOTLE & CHARRED CORN SOUP

Steps:

• Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.
• Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.
• Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.

CHIPOTLE SWEET POTATO SOUP

Steps:

• Heat the olive oil on medium low in a large soup pot.
• Cook the onions, celery, and carrot for 10 minutes (stirring occasionally).
• Add the garlic and cook for one more minute.
• Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves, and nutmeg to the pot.
• Bring to a boil and then simmer, covered for 20 minutes or until sweet potatoes are tender.
• Let the soup cool, and then in batches puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.
• Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.
• Serve topped with a dollop of sour cream and some of the chopped cinnamon-chipotle pecans.
• Cinnamon-Chipotle Pecans:.
• Melt the butter in a skillet on low heat.
• Add the pecans and stir them until they are covered in butter.
• Add the cinnamon and chipotle powder and stir to coat.
• Cook the pecans, stirring frequently for 10 minutes.
• Salt to taste.
• *If you have cooked sweet potato leftovers, you can add them instead and lessen the cooking time to about 5 minutes.

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 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.