Spicy Mexican Potato Soup Pt.2
Table of contents for Spicy Mexican Potato Soup
- Spicy Mexican Potato Soup
- Spicy Mexican Potato Soup Pt.2
After adding the rest of the water you can add some salt. And then you can check the soup every so often. And if the water starts to boil down a little bit, then you can just add some more water or the water will soak up in the potatoes. And you want to cook the soup for about forty to forty-five minutes.
About 40 minutes later
When the soup is almost finished you get to add the very last ingredient, which is the cheese. Muenster cheese is the cheese that I like to add because it’s got a nice consistency and it melts into the soup. So you just cube the cheese. And I like a good amount of cheese in my soup. So right here I’m using now about a three-quarters of a block of cheese. So it’s been forty-five minutes. The soup is cooked fairly; the potatoes are nice and soft. I’m going to add the cheese, the very last part. So start by turning off the fire completely. And then just taking the cubed cheese and just placing them in the soup. After a couple of minutes you can see that the cheese has melted. So I’m going to go ahead and serve the soup up.
If you find the soup is too spicy, you can take a little wedge of lime and you can squeeze some into your soup and that will help to mute the spiciness.
Want some soup? Here you go!
In case you didn’t see the video in part 1 of this series… here it is again
Tags: cajun cooking, southern cooking recipes, quick cooking
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