Recipe Background
Saddle Soup offers rich, creamy comfort with a blend of savory ingredients.
Settle into a bowl of Saddle Soup, where rich cheesy warmth meets a medley of savory delights. The creamy base acts as a cozy blanket for the tender chunks of potatoes and vibrant red bell peppers. As the aroma of cumin and garlic powder fills the kitchen, there's a sense of anticipation that builds with each simmer. This soup is a harmony of taste and texture, blending the earthiness of black beans with the subtle sweetness of corn and just a hint of heat from optional cayenne.
An effortless depth comes from browning the flour just enough to deepen its color without rushing the process. This simple technique enhances the richness, giving your soup a luxurious foundation. As you stir in the cubed Velveeta and sharp cheddar, the transformation begins—thickening the soup into a velvety concoction that's as satisfying to the eye as it is to the palate.
Saddle Soup isn't just a meal; it's a moment to share. Picture serving this dish on a chilly evening, bacon bits sprinkled on top for those who desire a touch of umami. It's the kind of dish that encourages laughter over communal eating, bringing together different generations around a shared pot. The peppery whisper from freshly ground pepper lingers, making each spoonful a small, savory adventure.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- kosher salt to taste
- freshly ground pepper to taste
- 1 pound lean ground beef
- 1 teaspoon garlic powder
- 1 yellow onion finely chopped
- 4 small potatoes chopped
- 1 red bell pepper diced
- 1 teaspoon cumin
- 1/2 teaspoon cayenne optional
- 1 (13.25-ounce) can whole corn kernels rinsed and drained
- 1 (13.25-ounce) can black beans rinsed and drained
- 1 (4-ounce) can green chiles
- 3 cups low-sodium chicken broth or beef broth
- 1 (16-ounce) package Velveeta® cubed
- 1 cup sharp cheddar cheese grated or shredded
- bacon bits optional, to taste
Directions
- In a medium saucepan over medium-high heat, melt the butter.
- Whisk the flour into the butter and cook until it is golden-brown and forms a roux, about 2-3 minutes.
- Whisk the milk into the roux and season with the salt and the pepper.
- Transfer the roux from the heat and refrigerate until ready to use.
- In a large stockpot or Dutch oven over medium-high heat, cook the beef, while crumbling, until it is no longer pink, about 5-7 minutes.
- Season the beef with the salt, the pepper, and the garlic powder and stir to combine.
- Transfer the beef mixture to a plate and drain all but 2 tablespoons of the fat from the pot.
- Add the onions, the potatoes, and the bell peppers to the stockpot and cook until the veggies have softened and are fork-tender, about 10-12 minutes.
- Sprinkle the veggies with the salt, the pepper, the cumin, and the cayenne.
- Add the corn, the black beans, and the green chiles and their juices to the veggies and stir to combine.
- Stir the cooked beef and the chicken broth into the veggie mixture and bring to a boil.
- Reduce the heat, cover, and simmer the soup for 15 minutes.
- Stir the roux mixture and the cheese cubes into the soup mixture, cover, and cook until the cheese has melted and the soup is thick and smooth, about 15 minutes.
- Serve with the sharp cheese and the bacon bits.
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