Creamy Salsa Potato Soup
Sweet & spicy, thick and creamy, this vegetarian Salsa Potato Soup recipe is a fun variation on an old stand-by!
Servings 6 people
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ a medium yellow onion diced
- 2 medium carrots peeled and roughly chopped
- 2 teaspoon minced garlic about 4 cloves
- 1 teaspoon smoked paprika
- Sea salt to taste
- 32 oz vegetable broth
- 14-16 oz salsa I used verde
- 2 lbs gold or red potatoes roughly chopped (see Note)
- 1 cup shredded cheddar
Instructions
- Chop your onion, carrots and garlic. Heat the olive oil in a soup pot or Dutch oven over medium heat until shimmering.
- Saute the carrots and onion for about eight minutes over medium heat, or until they begin to brown and soften.
- While the onion and carrots are sauteing, chop the potatoes.
- After sauteing the onion and carrot, stir in the the garlic and spices.
- Add the broth, salsa, and potatoes to the pot and bring everything to a boil. Reduce heat to medium and simmer for 25 minutes, stirring occasionally, or until potatoes and carrots are tender.
- Once the potatoes are tender, turn off the heat under the pot and carefully use an immersion blender to blend them into the soup to your desired consistency. (If you don’t have an immersion blender, you can also transfer the soup carefully to a blender to puree in batches, then return it to the pot.)
- Turn the heat under the pot back on to medium low. Stir in the shredded cheddar until melted. Serve the soup, garnished with chopped green onion if desired.
Notes
I don't bother to peel gold or red potatoes for soup (or mashed potatoes); just wash them before chopping. The skin is so thin you don't notice it in there, so don't waste the time or the nutrients...