taco tomatotato soup
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!
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prep time
10 Min
cook time
1 Hr
method
Stove Top
yield
6 -8
Ingredients
- 4 large potatoes
- 1 tablespoon flour
- 1/2 stick butter, room temperature
- 1 large onion
- 24 ounces tomatoes, canned and chopped, with liquid
- 4 ounces tomato paste
- 1/8 cup taco seasoning (chili powder, cumin, garlic powder, onion powder, oregano, paprika, salt)
- 1 cup milk
- 1 tablespoon sugar
- 1 tablespoon baking soda
- Some shredded cheese (cheddar + monterey jack)
How To Make taco tomatotato soup
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Step 1NOTE: all measurements, including ingredients, time and serving sizes are approximate. I do not measure.
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Step 2Throw butter into large pot on medium-low while dicing onion
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Step 3Sauté onion in butter until soft but not translucent, then whisk in flour and stir until thickened
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Step 4Add tomatoes, sugar, and baking soda, and stir
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Step 5Dice potatoes into about 1/2 inch cubes
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Step 6Add potatoes, and taco seasoning, cover with the lid tilted or vent open, and simmer until potatoes are almost mashed-potato soft
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Step 7Add milk and stir, continue simmering until fork slides right into the potatoes with little to no resistance
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Step 8Ladle into bowls, top with shredded cheese, and enjoy
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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