2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
4 cups vegetable broth
1 cup half & half
1 cup shredded cheddar cheese
TOPPINGS:
1 bunch freshly chopped cilantro leaves
1 avocado, peeled, pitted, and diced
1 cup shredded Monterey jack cheese
DIRECTIONS
Heat the oil in a dutch oven over medium heat. Add the onion, garlic, achiote, cumin, 1 tsp salt, and 1/4 tsp pepper. Stir to combine and cook, stirring occasionally, until the onion softens, about 5 minutes.
Add the potatoes to the pot and stir to combine. Stir in the vegetable broth and bring to a boil. Reduce heat to medium-low, cover the dutch oven and simmer until potatoes are tender, 15 to 20 minutes.
Using a potato masher mash the potatoes in the soup so theyre mashed but still a little chunky.
Stir in the half & half until heated through. Stir in the cheddar cheese until completely melted. Season the soup with salt & pepper to taste.
Ladle into bowls and top with the fresh cilantro, avocado, and Monterey jack cheese.
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