Potato soup with green chiles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | -(up to) | |
| 3 | tablespoons | Vegetable oil |
| 1 | small | Onion; chopped (up to) |
| 2 | Cloves garlic; chopped | |
| ½ | teaspoon | Cumin |
| ¼ | teaspoon | Black pepper |
| 1 | pinch | Oregano |
| 2 | mediums | Potatoes; peeled, diced |
| 8 | Whole roasted; peeled green chiles; chopped (or about 2/3 c; use canned if you must) | |
| 5 | cups | Chicken broth |
Directions
Heat oil in 2 qt saucepan, add onion and garlic, cover, cook over low heat until the onion wilts (about 5 min). Turn up the heat to medium, uncover, and add cumin and pepper. When the onion starts to brown (2 min?), add the rest of the ingredients, bring to a boil and simmer for 45 minutes.
Options:
Add some chopped jalapenos with the green chiles for more heat.
Top with chopped cilantro and/or shredded cheese.
Add ½ C sour cream and stir well just before serving. Michael Bowers, Internet: mikeb@...
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .