Giddy on up cowboys and cowgirls, Saddle Soup is about to take us all on the wildest Western adventure our tastebuds have ever experienced! Go ahead and strap yourself in because this Tex-Mex take on cheesy, creamy, thick potato soup might just blow you away. There are hints of savory cumin, a bunch of tender veggies and beans, and a nice little kick to keep things fun and interesting. You’ve never seen the West like this, and you’ve never tasted soup this good. Saddle Soup is the epitome of a joy ride!
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- kosher salt, to taste
- freshly ground pepper, to taste
- 1 pound lean ground beef
- 1 teaspoon garlic powder
- 1 yellow onion, finely chopped
- 4 small potatoes, chopped
- 1 red bell pepper, seeds removed and diced
- 1 teaspoon cumin
- 1/2 teaspoon cayenne, optional
- 1 (13.25-ounce) can whole corn kernels, rinsed and drained
- 1 (13.25-ounce) can black beans, rinsed and drained
- 1 (4-ounce) can green chiles
- 3 cups low-sodium chicken broth or beef broth
- 1 (16-ounce) package Velveeta™, cubed
- 1 cup sharp cheddar cheese, grated
- bacon bits, optional, to taste, cooked
Directions
Step 1 –In a medium saucepan over medium-high heat, melt the butter.
Step 2 –Whisk the flour into the butter and cook until it is golden-brown and forms a roux, about 2-3 minutes.
Step 3 –Whisk the milk into the roux and season with the salt and the pepper.
Step 4 –Transfer the roux from the heat and refrigerate until ready to use.
Step 5 –In a large stockpot or Dutch oven over medium-high heat, cook the beef, while crumbling, until it is no longer pink, about 5-7 minutes.
Step 6 –Season the beef generously with the salt and the pepper, sprinkle with the garlic powder, and stir to combine.
Step 7 –Transfer the beef mixture to a plate and drain all but 2 tablespoons of the fat from the pot.
Step 8 –Add the onion, the potatoes, and the bell pepper to the stockpot and cook until the veggies have softened and are fork-tender, about 10-12 minutes.
Step 9 –Sprinkle the veggies with the salt, the pepper, the cumin, and the cayenne.
Step 10 –Add the corn, the black beans, and the green chiles to the veggies and stir to combine.
Step 11 –Stir the cooked beef and the chicken broth into the veggie mixture and bring to a boil.
Step 12 –Reduce the heat, cover, and simmer the soup for 15 minutes.
Step 13 –Stir the roux mixture and the cheese cubes into the soup mixture, cover, and cook until the cheese has melted and the soup is thick and smooth, about 15 minutes.
Step 14 –Serve with the sharp cheese and the bacon bits.
