Potato Chipotle Cheddar Soup Food

CHEDDAR CHEESE POTATO SOUP

Steps:

• In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.

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 CHEDDAR SOUP

Steps:

• 1. Heat oil in large heavy-bottomed pot over medium-high heat. Add onions, celery and salt and cook, stirring occasionally, until onion is softened and starting to brown, about 7 minutes.
• 2. Stir in pepper and cumin and cook about 30 seconds.
• 3. Add potatoes and broth. Cover pot and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are soft and falling apart, about 10-15 minutes. Add chipotle and remove from heat.
• 4. Working in batches, transfer several cups of potato mixture to blender and puree. Return soup to pan and stir in cheese. Bring back to heat and cook until cheese melts.
• 5. Serve topped with green onions (or chives) and crumbled bacon.

CHIPOTLE CHICKEN CHOWDER RECIPE

Steps:

• In a large Dutch-oven or stock pot set over medium heat, melt the butter. Add the onion and red pepper, sauté until tender, then add the garlic. When the garlic is fragrant and translucent, sprinkle in the seasonings (salt, pepper, cumin, oregano and thyme) along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden in color (but not brown). Whisk in the milk and chicken broth. Add in the chipotle chilies, adobo sauce, hatch chilies and fire roasted tomatoes. Bring to a boil.
• Once the mixture is boiling, add the potatoes and corn, reduce to medium heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Stir in the chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes. Garnish with cilantro, cheese and lime.

CHIPOTLE SWEET POTATO & BLACK BEAN STEW WITH CHEDDAR DUMPLINGS

Steps:

• Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.
• Heat the oven to 200C/180C fan/ gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.

CHEDDAR POTATO SOUP

Steps:

• In a large saucepan, saute' onion and celery in butter until tender.
• Add potatoes and broth; bring to a boil.
• Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
• Puree in small batches in a blender until smooth; return to the pan.
• (I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika.
• Cook and stir over low heat until the cheese is melted.
• Garnish with parsley and croutons, if desired.

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 POTATO SOUP RECIPE

Steps:

• Add potatoes to a large pot and add enough water to cover. Add a pinch of salt to the pot and bring to a boil. Cook potatoes 20 minutes, until easily pierced with a fork. Drain. While the potatoes are cooking, heat olive oil in a large pot over medium-high heat. Add onions and garlic and cook until the onions have softened, about 5 minutes. To the pot add the chicken stock, milk, chipotle peppers, cumin, coriander and the cooked potatoes. Bring to a boil, reduce heat to low, and simmer 10 minutes. Transfer the mixture to a blender (or use an immersion blender), add the cheese, and process until smooth. Season to taste with salt and 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.