[recipe] Potato, Cheese & Chili Soup

[Guest guest]

I can't remember if I shared this one here or not.

It is a soup recipe I love and that I always have

to make whenever my mom comes to visit since it

is her favorite. The recipe is another from The

Enchanted Broccoli Forest cookbook, but I added

my changes when I typed it up. Comes out perfect

every time. I actually prefer the soup reheated as

leftovers as the flavors really have time to blossom

then, like with many soups and stews.

If you love potatoes, you will love this.

 

Potato, Cheese & Chili Soup

 

4 medium potatoes

3 cups water

1 Tbs. butter

1 Tbs. olive oil

1 1/2 cups chopped onion

1 tsp. salt

1 tsp. cumin

1 tsp. basil

3- 4 cloves garlic, minced

Fresh ground black pepper, to taste

1 1/2 cups diced green bell pepper

1 cup diced canned green chilies

3/4 cup sour cream

1 cup milk

3/4 cup grated jack cheese

2 scallions, minced fine

 

Scrub and cut potatoes into chunks, then cook in

the water until tender. Cool to room temperature.

Saute the onions in the butter and olive oil.

When they begin to soften add the salt, cumin,

basil, garlic and black pepper. Continue to cook

until onions are completely soft, then add the

chopped bell pepper and cook for about 3 minutes

more.

Puree the potatoes in the cooking water. Add the

puree to the vegetable saute and then add the

diced green chilies, sour cream and milk.

Whisk all together over very low heat. When it is

all hot, remove from heat and stir in the cheese

and the scallions. Serve.

Yield: 4 to 6 servings

 

Source of inspiration: The Enchanted Broccoli Forest

cookbook by Mollie Katzen *I highly recommend this

cookbook ~ so many yummy recipes and interesting ideas.

I also enjoy the hippy-style pen and ink illustrations.

 

~ PT ~

 

Beauty is revealed when we learn to see with our hearts.

The more educated our hearts the greater beauty we can see.

Therefore, beauty is revealed with age.

~ Arthur Dobrin (1943-)