Rating: 4 stars
2 Ratings
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Make the soup through Step 2 the day before. Reheat, and stir in the lime juice before serving.

Jackie Mills
Recipe by Southern Living December 2012

Gallery

Credit: Jim Franco; Styling: Lydia Degaris Pursell

Recipe Summary

hands-on:
35 mins
total:
1 hr
Yield:
Makes 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large saucepan over medium-high heat; add onion, and sauté 5 to 7 minutes or until tender. Add garlic; sauté 1 minute. Stir in broth and next 4 ingredients. Bring to a boil; reduce heat to medium-low, and simmer 20 minutes or until potatoes are tender.

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  • Process mixture with a handheld blender until smooth. (If you don't have a handheld blender, cool mixture 10 minutes, and process, in batches, in a regular blender until smooth. Return to saucepan, and proceed with Step )

  • Cook potato mixture over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Stir in 2 Tbsp. lime juice. Whisk together sour cream and 2 tsp. lime juice. Ladle soup into bowls, and drizzle each serving with sour cream mixture.

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