Mexican Style Loaded Potato Soup

Serves 1
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Directions

  1. 1Peel five medium russet potatoes (or four large) and cut them into smaller pieces.
  2. 2Peel five medium russet potatoes (or four large) and cut them into smaller pieces.
  3. 3Peel five medium russet potatoes (or four large) and cut them into smaller pieces.
  4. 4Set the cut potatoes aside.
  5. 5Set the cut potatoes aside.
  6. 6Set the cut potatoes aside.
  7. 7In a separate pan, add a little bit of oil.
  8. 8In a separate pan, add a little bit of oil.
  9. 9In a separate pan, add a little bit of oil.
  10. 10Add one and a half cups of chorizo to the pan.
  11. 11Add one and a half cups of chorizo to the pan.
  12. 12Add one and a half cups of chorizo to the pan.
  13. 13Cook the chorizo until crispy, then remove it from the pan, saving some for garnish.
  14. 14Cook the chorizo until crispy, then remove it from the pan, saving some for garnish.
  15. 15Cook the chorizo until crispy, then remove it from the pan, saving some for garnish.
  16. 16Leave the oil in the same pan and add one diced onion.
  17. 17Leave the oil in the same pan and add one diced onion.
  18. 18Leave the oil in the same pan and add one diced onion.
  19. 19Add four cloves of minced garlic.
  20. 20Add four cloves of minced garlic.
  21. 21Add four cloves of minced garlic.
  22. 22Cook the onion and garlic for two or three minutes until translucent.
  23. 23Cook the onion and garlic for two or three minutes until translucent.
  24. 24Cook the onion and garlic for two or three minutes until translucent.
  25. 25Add a quarter teaspoon of cumin.
  26. 26Add a quarter teaspoon of cumin.
  27. 27Add a quarter teaspoon of cumin.
  28. 28Add half a teaspoon of smoked paprika.
  29. 29Add half a teaspoon of smoked paprika.
  30. 30Add half a teaspoon of smoked paprika.
  31. 31Cook the spices for a couple of minutes to enhance their flavor.
  32. 32Cook the spices for a couple of minutes to enhance their flavor.
  33. 33Cook the spices for a couple of minutes to enhance their flavor.
  34. 34Drain the water from the potatoes.
  35. 35Drain the water from the potatoes.
  36. 36Drain the water from the potatoes.
  37. 37Add the potatoes to the pan.
  38. 38Add the potatoes to the pan.
  39. 39Add the potatoes to the pan.
  40. 40Add one quarter chicken stock.
  41. 41Add one quarter chicken stock.
  42. 42Add one quarter chicken stock.
  43. 43Add one cup of milk.
  44. 44Add one cup of milk.
  45. 45Add one cup of milk.
  46. 46Add one cup of heavy cream.
  47. 47Add one cup of heavy cream.
  48. 48Add one cup of heavy cream.
  49. 49Let the mixture simmer until the potatoes are fully cooked and soft.
  50. 50Let the mixture simmer until the potatoes are fully cooked and soft.
  51. 51Let the mixture simmer until the potatoes are fully cooked and soft.
  52. 52Once the potatoes are soft and tender, break them up a little, leaving some rustic texture.
  53. 53Once the potatoes are soft and tender, break them up a little, leaving some rustic texture.
  54. 54Once the potatoes are soft and tender, break them up a little, leaving some rustic texture.
  55. 55Add one cup of Oaxaca cheese.
  56. 56Add one cup of Oaxaca cheese.
  57. 57Add one cup of Oaxaca cheese.
  58. 58Add one cup of Monterey Jack cheese.
  59. 59Add one cup of Monterey Jack cheese.
  60. 60Add one cup of Monterey Jack cheese.
  61. 61Season with some salt and pepper.
  62. 62Season with some salt and pepper.
  63. 63Season with some salt and pepper.
  64. 64Mix everything around.
  65. 65Mix everything around.
  66. 66Mix everything around.
  67. 67Add some of the crispy chorizo to the soup, saving some for garnish.
  68. 68Add some of the crispy chorizo to the soup, saving some for garnish.
  69. 69Add some of the crispy chorizo to the soup, saving some for garnish.
  70. 70Taste the soup and adjust seasoning if needed.
  71. 71Taste the soup and adjust seasoning if needed.
  72. 72Taste the soup and adjust seasoning if needed.
  73. 73Fry up some tortilla chips for topping.
  74. 74Fry up some tortilla chips for topping.
  75. 75Fry up some tortilla chips for topping.
  76. 76Serve the soup with a dollop of sour cream and some chives.
  77. 77Serve the soup with a dollop of sour cream and some chives.
  78. 78Serve the soup with a dollop of sour cream and some chives.

Ingredients

  • 5 medium medium russet potatoes
  • 5 medium medium russet potatoes
  • 5 medium medium russet potatoes
  • a little bit oil
  • a little bit oil
  • a little bit oil
  • 1.5 cup chorizo
  • 1.5 cup chorizo
  • 1.5 cup chorizo
  • 1 onion diced
  • 1 onion diced
  • 1 onion diced
  • 4 cloves minced garlic
  • 4 cloves minced garlic
  • 4 cloves minced garlic
  • 0.25 teaspoon cumin
  • 0.25 teaspoon cumin
  • 0.25 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon smoked paprika
  • 1 quarter chicken stock
  • 1 quarter chicken stock
  • 1 quarter chicken stock
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup Oaxaca cheese
  • 1 cup Oaxaca cheese
  • 1 cup Oaxaca cheese
  • 1 cup Monterey Jack
  • 1 cup Monterey Jack
  • 1 cup Monterey Jack
  • some salt
  • some salt
  • some salt
  • some pepper
  • some pepper
  • some pepper
  • some tortilla chips
  • some tortilla chips
  • some tortilla chips
  • a dollop sour cream
  • a dollop sour cream
  • a dollop sour cream
  • some chives
  • some chives
  • some chives

Equipment

pan

Tips

  • Leave the soup a little rustic by not over-mashing the potatoes.
  • Cook spices for a couple of minutes to enhance flavor.