Sherri's Tex Mex Potato Soup

Warm up with the bold and comforting flavors of Sherri's Tex Mex Potato Soup, a creamy and hearty dish that combines the richness of russet potatoes with zesty Tex-Mex spices. This quick and easy recipe features tender potato chunks simmered in a velvety broth infused with garlic, onion, cumin, and chili powder, with a touch of heat from diced tomatoes and green chiles. Finished with melty cheddar cheese and a splash of heavy cream, this soup strikes the perfect balance of indulgence and spice. Garnish with crunchy tortilla chips, fresh cilantro, and scallions for an irresistible finish that will make every spoonful a fiesta of flavors. Ready in under an hour and perfect for busy weeknights, this 6-serving recipe is a must-try for fans of Tex-Mex cuisine and comfort food.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion
• 3 Garlic cloves
• 5 cups Chicken or vegetable stock
• 1 cup Heavy cream
• 1 14-ounce can Canned diced tomatoes with green chiles
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 cup Shredded cheddar cheese
• 0.5 cup Fresh cilantro
• 0.25 cup Chopped scallions (optional garnish)
• 0.5 cup Crushed tortilla chips (optional garnish)

Directions

Step 1

Peel and dice the russet potatoes into 1-inch cubes, and set them aside in a bowl of cold water to prevent browning.

Step 2

In a large pot or Dutch oven, melt the butter over medium heat.

Step 3

Dice the yellow onion and mince the garlic cloves. Add them to the pot and sauté for 3-4 minutes, or until the onion becomes translucent and fragrant.

Step 4

Drain the potatoes and add them to the pot. Stir everything together for 1-2 minutes to coat the potatoes in the butter and aromatics.

Step 5

Pour in the chicken or vegetable stock, ensuring the potatoes are fully submerged. Bring to a boil over high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Step 6

Using an immersion blender, partially blend the soup to thicken the base while leaving some potato chunks intact. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 7

Stir in the heavy cream, canned diced tomatoes with green chiles (including the liquid), ground cumin, chili powder, salt, and black pepper. Simmer for another 5 minutes to marry the flavors.

Step 8

Lower the heat and fold in the shredded cheddar cheese, stirring until it melts into the soup.

Step 9

Remove from heat and stir in the chopped cilantro.

Step 10

Ladle the soup into bowls and garnish with chopped scallions, crushed tortilla chips, or additional cheese if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(3248.8g)

Amount per serving	% Daily Value*
Calories	2986.4

Total Fat 157.8g	0%
Saturated Fat 88.8g	0%
Polyunsaturated Fat g
Cholesterol 423.1mg	0%
Sodium 9223.9mg	0%
Total Carbohydrate 312.0g	0%
Dietary Fiber 30.2g	0%
Total Sugars 30.1g
Protein 76.5g	0%

Vitamin D 0IU	0%
Calcium 1212.7mg	0%
Iron 18.5mg	0%
Potassium 7196.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 10.3%

Carbs: 42.0%