Sherri's Tex-Mex Potato Soup
photo by French Tart
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 4 -6 slices bacon, chopped
- 1 onion, chopped
- 2 garlic cloves, grated
- 1 (10 ounce) can rotel (tomatoes and chilies)
- 1 (8 ounce) can tomato sauce
- 1 1⁄2 quarts water (6 cups)
- 1⁄4 teaspoon Mexican oregano (optional)
- 1⁄4 teaspoon cumin (optional)
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper (to taste)
- 4 -5 medium potatoes, peeled and diced
- 4 ounces Velveeta cheese, divided (optional)
directions
- Fry bacon in 2 quart pot until crisp; drain grease.
- Add the onions and garlic and saute about 2 minutes.
- Add tomatoes, tomato sauce, and water. If desired, add oregano and cumin. Simmer for 15 minutes.
- Add salt and pepper to taste.
- Add potatoes and cook until tender, about 15 minutes.
- Cube cheese and place in bottom of soup bowl and cover with hot soup.
- Garnish w/ any or all for a coloful presentation-bacon bits, green onions, diced tomato, jalapeno, grated cheese.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
TOTALLY fabulous Sherri! I made this today and we both loved it. I made is exactly as posted and decided to add the optional cumin and oregano, as well as garnish it with grated cheese, carrot, sweetcorn and coriander (cilantro). It hit the spot on this cold and wintery day, we ate it with home-made bread and had seconds as it was so good. I used Rotel with chillies - a precious tin from a recent swap with a partner in the USA - so you ARE very honoured that it was used in this soup!! Made for Tex-Mex Photo Challenge in the Photos Forum. Merci encore! FT:-)
RECIPE SUBMITTED BY
Mrs.Jack
Missouri City