Spanish Potato Soup

alittleandalot.com

Ronbo

1 tablespoon extra virgin olive oil (or vegetable, canola, avocado, or coconut oil)

1 tablespoon butter

1 large yellow onion, peeled and diced

1 red bell pepper, seeds and stem removed, and diced

1 tablespoon diced garlic (3 to 4 cloves)

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon paprika

⅛ teaspoon cayenne pepper, more to taste

2 teaspoons kosher salt, more to taste (Or, 1 teaspoon table salt)

1 teaspoon ground black pepper

2 tablespoons all-purpose flour

4 to 6 cups chicken or vegetable broth, OR Better Than Bouillon vegetable or chicken base combined with water

3 pounds Yukon gold potatoes, peeled and cut into 1 to 1 & ½ inch chunks

1 cup sour cream

1 ½ cups grated sharp cheddar cheese

2 to 3 cups Pork Carnitas (See note below for substitutions)

1 cup chopped fresh cilantro

Add the oil and butter to a large heavy bottomed saucepan or dutch oven and set over medium heat. When the butter has melted, add the diced onion and red pepper. Cook until softened, stirring frequently, about 5 minutes.

Add the garlic, cumin, oregano, paprika, cayenne, salt and pepper to the vegetables and cook, stirring constantly, for 1 minute longer.

Directions at alittleandalot.com

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