Potato, Cheese & Chili Soup

[Guest guest]

I love this soup recipe and have cooked it many times. I copied it out of my

worn out copy of the Enchanted Broccoli Forest cookbook. My mother

requests it every time she visits. I usually serve it with a wonderful

bruschetta and a light wine; a salad with baby arugula when my garden is

producing. (I will post my favorite bruschetta recipe later)

 

4 medium potatoes

3 cups water

 

1 Tbs butter

1 Tbs. olive oil

1 1/2 cups chopped onion

1 3/4 tsp salt

1 tsp. cumin

1 tsp. basil

2 medium cloves of garlic, crushed

lots of freshly ground pepper

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 (packed) grated jack cheese

2 scallions, finely minced (whites & greens)

 

1. scrub the potatoes, cut them into small chuncks and cook them in the

water, patially covered, until tender (about 20 minutes) Cool to room

temperature.

 

2. Mean while, begin sauteing onions in combined butter and olive oil in a

large heavy skillet. After several minutes add salt, cumin, basil, garlic, and

black pepper. Continue until onions are getting soft (about 8 minutes). Add

chopped peppers and saute a few more minutes.

 

3. Puree the potatoes in their cooking water. Return puree to a kettle or a

large sturdy sauce pan, add the saute, plus the green chilies, sour cream,

and milk. Whisk until well blended, and heat very gently over a low flame.

When it is hot, stir in cheese and scallions and serve.

 

4-6 servings

 

~ P_T ~

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The mathematical sciences particularly exhibit order, symmetry, and

limitation; and these are the greatest forms of the beautiful.

--Aristotle (384-322 BC) Metaphysica