I have been very book-ish lately so I felt the need to mix it up a bit. This weekend is calling for cooler weather and I couldn't be more excited! What better way to celebrate Fall than by cooking a big pot of soup!? Below is my recipe for Santa Fe Potato Soup. It is a hybrid of my Black Bean Salsa Soup and my Creamy Potato Soup. It is one of those recipes you can have fun with and make your own. Enjoy!
1/3 cup onion, diced
3 ½ cups water
2 tbsp bouillon granules (or 2-3 cubes), any kind
2 cans black beans, drained and rinsed
1 cup chunky salsa
1 tbsp cumin
1 tbsp garlic
Hot sauce or sriracha, to taste
4 tbsp sour cream
5 tbsp butter
5 tbsp flour
2 cups milk
½ tsp salt, or to taste
1 tsp black pepper, or to taste
2 tbsp green onions, thinly sliced (optional)
1. In a stockpot, combine potatoes and onion. Add water (should cover potatoes by about 1 inch). Bring to a boil, add bouillon, and then reduce heat to medium. Cook until potatoes are fork tender, about 10-15 minutes.
2. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, until thickened, about 1 minute. Slowly stir in milk, whisking constantly so lumps don’t form, until all the milk is added. Stir frequently until roux has thickened, approximately 4-5 minutes.
3. Once the potatoes are cooked, stir in black beans, salsa, cumin, garlic, sriracha and sour cream. With a hand masher, large fork or immersion blender, break up the potatoes and beans slightly.
4. Add the roux to the soup and combine well. Add salt and pepper, to taste.
5. Ladle soup into bowls and sprinkle with green onions. Serve immediately.