This savory soup will warm you on the coldest day, and can help you chase away head colds.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, fry potatoes in oil until golden brown.

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  • Stir in peppers, water, and seasonings. Cover, and simmer until potatoes are tender.

Nutrition Facts

342 calories; protein 8g 16% DV; carbohydrates 67.6g 22% DV; fat 5g 8% DV; cholesterolmg; sodium 24.3mg 1% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/28/2005
The recipe I submitted is a little bit different from what is on this site. The serrano chiles are not supposed to seeded and diced. They are supposed to be halved with seeds. Also there should be enough paprika to make the broth almost red-like 1 oz. The potatoes should be fried in the pot first for about 5 minutes like you are making home fries. Corn tortillas and lime is a great way to serve the soup. Some of the water evaporates if you cook the soup uncovered. Good Luck Read More
(20)

Most helpful critical review

Rating: 1 stars
06/16/2004
I'm not quite sure if I did something wrong in the preparation of this soup but this was not a very good 'soup' at all..it was basically potatoes peppers a few seasonings and some water. Not much flavor and certainly not worth the time it took to prepare...the potatoes took quite a while to brown and I would say prep time including the browning of the potatoes was at least a 1/2 hour or so. Actual cook time/simmer time was about 35 minutes as stated...other ratings show that others have enjoyed this recipe but we didn't like it...we ended up draining off the liquid and just having the potatoes and peppers with a dollop of sour cream.. Read More
(9)
15 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/28/2005
The recipe I submitted is a little bit different from what is on this site. The serrano chiles are not supposed to seeded and diced. They are supposed to be halved with seeds. Also there should be enough paprika to make the broth almost red-like 1 oz. The potatoes should be fried in the pot first for about 5 minutes like you are making home fries. Corn tortillas and lime is a great way to serve the soup. Some of the water evaporates if you cook the soup uncovered. Good Luck Read More
(20)
Rating: 4 stars
11/02/2006
Husband isn't a big fan of soup nor potatoes but he really enjoyed this. The only thing I did differently was to use vegetable stock instead of water. With some homemade crusty bread this was a great lunch on a chilly day. Thanks Felicia! Read More
(10)
Rating: 1 stars
06/15/2004
I'm not quite sure if I did something wrong in the preparation of this soup but this was not a very good 'soup' at all..it was basically potatoes peppers a few seasonings and some water. Not much flavor and certainly not worth the time it took to prepare...the potatoes took quite a while to brown and I would say prep time including the browning of the potatoes was at least a 1/2 hour or so. Actual cook time/simmer time was about 35 minutes as stated...other ratings show that others have enjoyed this recipe but we didn't like it...we ended up draining off the liquid and just having the potatoes and peppers with a dollop of sour cream.. Read More
(9)
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Rating: 5 stars
05/08/2005
My rating is based on the recipe with the following changes: 2 cans chopped green chilis instead of the serrano chilis 2 cans beef broth instead of the water (8c would have been way too much liquid for our liking) added cumin and chili powder. With those changes/additions this was a wonderful soup very warm and comforting! Not spicy at all this way just good! Read More
(7)
Rating: 5 stars
03/31/2010
This is absolutely delicious as is and also good with vegetarian chicken added to it. Read More
(6)
Rating: 3 stars
06/15/2010
We liked this soup but did not find it to be very spicy. I used two chiles with seeds but still found it needing more spice. I also added beef bouillion for more flavor and cut the water to 6 cups. Read More
(6)
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Rating: 5 stars
01/24/2003
This soup is great! It's so delicious so easy to make and so cheap! I added a little less water more chilli and some cumin:) Read More
(4)
Rating: 5 stars
11/18/2002
Absolutely delicious (and simple too!) I used 2 cups of vege broth (instead of all water) added a bit of cilantro and yellow squash but otherwise kept to the recipe. Served it up with some grated cheddar a wedge of lime and warm tortillas. Big big hit! (Note: if you want to spice it up a bit more add another serrano) Read More
(4)
Rating: 5 stars
12/15/2011
I found this quite bland at first taste. But after I added more salt dried herbs and vegetable stock this became delicious. Read More
(3)