Escape to a sun-drenched Mexican cantina with every spoonful of this creamy, dreamy soup! Imagine the vibrant flavors of sweet corn, earthy poblano peppers, and rich potatoes melting together in a luxuriously smooth broth. This isn't your average potato soup; it's a fiesta of taste, a warm hug in a bowl, perfect for a chilly evening or a vibrant lunch. We've perfected the recipe to ensure a perfectly creamy texture, avoiding any unwanted curdling – a common pitfall in similar recipes. The blend of spices adds a subtle kick, creating a depth of flavor that will leave you wanting more.
Forget complicated recipes and lengthy prep times. This creamy Mexican soup is surprisingly simple to make, even for novice cooks. Our step-by-step guide will walk you through each stage, ensuring a flawless, restaurant-quality result every time. Ready to transform ordinary ingredients into an extraordinary culinary experience? Let's get cooking!
Tools Needed
- Stove
- Pot
Ingredients
- Peeled potatoes: enough for 2-5cm cubes
- Corn kernels: null
- Roasted poblano chiles: 3, frozen, seeded, cut into squares
- Onion: 1 medium, finely chopped
- Celery stalks: 2, finely chopped
- Garlic cloves: 2, chopped
- Butter: 2 tablespoons
- Wheat flour: null
- Bay leaf: 1
- Oregano: a little
- Salt: to taste
- Chicken broth: null
- Cream: null
Step-by-Step Instructions
Step 1. Build a Flavorful Base
- Melt butter with a splash of oil in a pot. Add onion and celery, cook over medium heat, stirring constantly until softened (about 7 minutes).
- Add garlic and cook briefly. Add flour, stirring constantly to incorporate it well into the vegetables. Cook until flour is slightly golden (2-3 minutes).
Step 2. Create a Smooth Broth
- Gradually add a little cold chicken broth, stirring to dissolve the flour and prevent lumps. Then add the remaining broth.
- Add potatoes, bay leaf, oregano, and salt. Bring to a boil, then reduce heat to medium and simmer until potatoes are cooked (about 20 minutes).
Step 3. Gently Incorporate Vegetables and Corn
- Add corn and poblano peppers. Stir in cream. Cook for about 5 minutes more, without boiling, until heated through.
Step 4. Stir in Cream Carefully
- Add corn and poblano peppers. Stir in cream. Cook for about 5 minutes more, without boiling, until heated through.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- To prevent the cream from curdling, add it towards the end of cooking and do not let the soup boil.
- Using cold broth when adding the flour helps prevent lumps and creates a smoother soup.
- Adding flour helps thicken the soup and prevent curdling.
Nutrition
- N/A
FAQs
1. Why does my potato soup curdle?
Curdling usually happens when the starch in the potatoes reacts with acidic ingredients (like tomatoes or even some types of cheese if added). Using a roux or slowly incorporating the dairy helps prevent this.
2. Can I use other types of peppers instead of poblanos?
Absolutely! Anaheim peppers or even bell peppers will work well, but adjust the spice level to your preference. Roasted peppers will add a smoky sweetness.
3. How can I make this soup vegetarian/vegan?
For a vegetarian version, simply use vegetable broth instead of chicken broth. For a vegan version, replace the heavy cream with coconut cream or full-fat coconut milk for a similar richness.
This creamy potato, poblano, and corn soup is a testament to the magic of simple ingredients combined perfectly. With its vibrant flavors and velvety texture, it's a guaranteed crowd-pleaser, perfect for any occasion. So gather your ingredients and experience the joy of creating this delicious and easy-to-make soup – curdling-free, of course!