Ingredients
- 1 bunch green onions, sliced (about 6 green onions)
- 1 cup sliced celery
- 1/4 cup butter
- 3 medium potatoes (baking potatoes, about 7 ounces each)
- 3 cups water
- 2 chicken bouillon cubes
- 2/3 cup milk
- 1/3 cup sour cream
- 1 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 cup taco sauce (mild, not salsa)
How to Make
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Step 1: Heat butter in saucepan over medium heat, saute onions and celery. Meanwhile, peel and dice potatoes.
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Step 2: Add potatoes, water and bouillon. Heat to boiling, simmer covered for 30 minutes. Add remaining ingredients and cook a few minutes.
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Step 3: Place 1/2 potato and liquid mixture in blender and process on low until just smooth. Pour into large bowl. Repeat with remaining soup. Adjust seasonings as desired.
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Step 4: Serve warm or chilled, garnished with taco sauce. To make taco sauce look like leaves, pour four dollops, then lightly run through ends with a knife. Add a pinch of shredded cheese to center.
We hope you enjoy this recipe!
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