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Rebecca Blackwell
Creamy, Cheesy Spanish Potato Soup Is Cozy In a Bowl
13 days ago
This creamy, cheesy Spanish Potato Soup is pure cozy comfort in a bowl. The soup includes buttery potatoes and tender pork carnitas swimming in a rich broth flavored with onion, red pepper, garlic, cumin, oregano, and paprika.
"This soup is absolutely amazing!! My parents will spend all day crafting carnitas for a fine dinner on its own, and then beg me to make this soup with the leftovers. The soup gets all the glory and love. I feel like I'm practically cheating because they did all the hard work the day before. I just swoop in with potatoes, cheese, bacon, and broth." - Mike
To make this soup gluten free substitute cornstarch, arrowroot flour, or sweet rice flour for the all-purpose flour. Sweet rice flour can be used in the same amount as all-purpose flour. If using cornstarch or arrowroot flour use half as much as all-purpose flour in this recipe - 1 tablespoon cornstarch or arrowroot flour instead of 2 tablespoons of flour. You can also toss a handful of uncooked white rice into the pan right after adding the broth. As the rice breaks down the starch will help to thicken the broth.
To make a lighter version of the soup, leave out the sour cream and cheese - or reduce their amounts.
To make a vegetarian version of this soup replace the carnitas with a can of black beans (pictured below).
To make a vegan version of this soup, replace the sour cream with vegan sour cream, replace the carnitas with black beans or vegan taco meat, use vegetable broth, vegan cheese, and additional oil or vegan butter instead of dairy-based butter.
Instead of carnitas: Leave the meat out altogether, or purchase some pre-cooked pork roast at your local market and add that in place of the Carnitas. Cooked crispy bacon, chorizo sausage, rotisserie chicken or roast chicken also make great substitutes for carnitas in this soup.
In addition to carnitas: Some crispy fried bacon is, as you can imagine, an incredibly delicious addition to this soup. Other great additions include a can or two of chopped green chilies, any kind of beans, and chorizo sausage (or any kind of sausage).
Add even more smoky chili flavor by serving bowls of this soup with a drizzle of Aleppo pepper oil. I pretty much always have a container of the stuff on my countertop because it's one of the easiest and most delicious ways I know to add chili flavor to anything.
My favorite thing to serve with warm bowls of this creamy, cheesy, potato soup are warm homemade flour tortillas. Homemade tortillas are much easier to make than you might think and incomparably better than anything you'll find in any supermarket.
Add the oil and butter to a large heavy bottomed saucepan or dutch oven and set over medium heat. When the butter has melted, add the diced onion and red pepper. Cook until softened, stirring frequently, about 5 minutes.
Add the garlic, cumin, oregano, paprika, cayenne, salt and pepper to the vegetables and cook, stirring constantly, for 1 minute longer.
Sprinkle in the flour and cook, stirring constantly, for 1 - 2 minutes.
Pour the broth in slowly, stirring constantly to prevent lumps from forming. Start by adding 4 cups of broth then add as much more as you like to achieve the consistency you desire. Add less broth for a thick soup or add more broth for a brothy soup. Turn up the heat to medium-high and bring to a boil.
Add the potatoes and turn down the heat to medium-low. Let the potatoes simmer gently until they are fork tender, about 10 minutes.
Remove the saucepan from the heat. Ladle about 1 cup of liquid from the soup pot into a bowl. Slowly stir in the sour cream until completely incorporated. Stir back into the soup pot.
Add the cheese, and stir until melted and completely incorporated into the soup. Stir in the Carnitas. Set back over low heat and cook, stirring, just until the carnitas are heated through.
Sprinkle with the chopped cilantro and serve.
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+ Check out Let's Get Lost, my Substack newsletter for more new and exclusive recipes in your in-box every month! As a full time traveler, living, working, cooking, and baking from a 5th wheel RV, it's also where I share our experiences of life on the road.
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