freshly chopped cilantro and sour cream for topping
DIRECTIONS
Heat the oil in a dutch oven over medium heat. Add the potatoes, onion, cumin, garlic, and 1 tsp salt to the pan. Stir to combine and cook, stirring occasionally, about 5 minutes.
Stir in the vegetable broth and chipotles in adobo and bring to a boil over medium-high heat.
Reduce the heat to medium-low. Cover the pot and simmer until potatoes are tender, about 15 minutes.
Using an immersion blender, or a stand blender in batches, puree the soup until smooth.
Stir the cheese into the soup a little at a time until all the cheese is melted and fully incorporated. Season the soup with salt & pepper to taste.
Ladle soup into bowls and top with sour cream and freshly chopped cilantro.
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