South by southwest potato soup


1 lb thick-cut bacon
3-4 medium yellow onions, diced
2-3 stalks celery, diced
1 red bell pepper, diced
4 C chicken or vegetable stock
5 large russet potatoes, peeled and cut into 1″ cubes
2 ts salt
2 ts cumin
2 ts adobo seasoning
1 ts cayenne pepper
2 C frozen corn kernels
2 C whole milk
2 T parsley, dried


  1. Slice bacon into 1/4” pieces. In a large cast-iron Dutch oven, fry the bacon until crisp. Use a wire strainer to remove bacon from pan and spread the cooked bacon pieces over paper towels to dry. Pour the remaining bacon grease from the pot into a heat-proof bowl to cool. Do not wipe out the pot.
  2. In the still-hot and greased Dutch oven, combine onions, celery, and red bell pepper. Sauté until soft and beginning to caramelize, about ten minutes.
  3. Add the potatoes and stock to cover. Cover the pot and allow to cook on medium heat for 30-45 minutes, or until the potatoes are soft and completely cooked through. Stir every 10-15 minutes, and add stock as needed.
  4. Add the salt, cumin, adobo, cayenne, corn, and milk. Stir until heated through; try to not let it boil.
  5. Add the parsley and turn off the heat.
  6. Use a potato masher to mash the soup to the desired consistency. I prefer to make it more of a stew than a soup.

Serving suggestions

  • bacon bits from cooking
  • green onions
  • cheddar cheese
  • sour cream

Sprinkle hot bowls of soup with bacon, green onions, cheddar cheese, and sour cream.