Total Time
Prep 15 mins
Cook 30 mins

This soup can be served hot as a traditional soup, but I also love it served cold for lunch on a hot day. It's mild - not spicy at all, but with lots of flavor.

Ingredients Nutrition


  1. In pan large enough to hold all ingredients, saute onions and celery in butter for 5 minutes.
  2. Add potatoes, water and bouillon. Heat to boiling.
  3. Simmer, covered, for 30 minutes.
  4. Place 1/2 potato and liquid mixture in blender, cover and process on low just until smooth.
  5. Pour into serving bowl and repeat with remaining potato and liquid mixture.
  6. Whisk in remaining ingredients, except taco sauce, until smooth. serve warm or chill 2 hours before serving.
  7. Garnish with taco sauce.
Most Helpful

This was delicious! I didnt have any taco sauce, so used salsa instead. Also, didnt have any sour cream so just added extra milk. Thanks for sharing!

Andtototoo! July 13, 2010

This was a tasty soup but a little bland. The salsa a little flavor but I think I like the traditional potato soup better.

CinnamonE March 28, 2010

What a delicious soup this is! I'd never made a potato soup before and this recipe looked like a good one to try. I served this warm, and it was a nice and hearty soup. I loved the little tang the taco sauce and cumin gave, and I just wish I'd doubled the recipe so I could have had some more for lunch tommorow. Thanks for posting this yummy recipe -- it's one I'll make often.

TasteTester July 31, 2008