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taco tomatotato soup

CluelessCook avatar
Recipe by
Mah Biznis
@CluelessCook
Springfield, MA

This is my first post, something I threw together to make a quick, healthy(?) dinner for my very picky, very broke family as we moved into our first apartment. I think it came out pretty good, and I'm sure you more experienced cooks out there can improve on it, because I was just spit-balling, really. If you do, be sure to comment or message with your suggestions. Enjoy!

►
yield 6 -8
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For taco tomatotato soup

  • 4 lg
    potatoes
  • 1 Tbsp
    flour
  • 1/2 stick
    butter, room temperature
  • 1 lg
    onion
  • 24 oz
    tomatoes, canned and chopped, with liquid
  • 4 oz
    tomato paste
  • 1/8 c
    taco seasoning (chili powder, cumin, garlic powder, onion powder, oregano, paprika, salt)
  • 1 c
    milk
  • 1 Tbsp
    sugar
  • 1 Tbsp
    baking soda
  • Some
    shredded cheese (cheddar + monterey jack)

How To Make taco tomatotato soup

  • 1
    NOTE: all measurements, including ingredients, time and serving sizes are approximate. I do not measure.
  • 2
    Throw butter into large pot on medium-low while dicing onion
  • 3
    Sauté onion in butter until soft but not translucent, then whisk in flour and stir until thickened
  • 4
    Add tomatoes, sugar, and baking soda, and stir
  • 5
    Dice potatoes into about 1/2 inch cubes
  • 6
    Add potatoes, and taco seasoning, cover with the lid tilted or vent open, and simmer until potatoes are almost mashed-potato soft
  • 7
    Add milk and stir, continue simmering until fork slides right into the potatoes with little to no resistance
  • 8
    Ladle into bowls, top with shredded cheese, and enjoy
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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