Southwestern Potato Soup

Ingredients

1 yellow Onion, diced

2 medium Carrots, diced

2 ribs Celery, diced

3–4 cloves Garlic, minced

5–6 Mild Hatch Green Chiles (or 1–2 cans of 8oz storebought green chile)

4 Russet Potatoes, cubed

2 cups low sodium Vegetable Broth

2 cups Water

1 tsp Chili Powder

1/2 tsp Cumin

1/2 tsp Salt

1/4 tsp Ground Black Pepper

Directions

Finely dice the onion, carrot, and celery and add to a large soup pot.
Saute the veggies in a few tablespoons of veg broth or water until softened.
Stir in 3-4 cloves of minced garlic and simmer 30 seconds
Clean and de-seed 5-6 mild (or medium if you’re brave) roasted Hatch Green Chiles. (or use 1-2 cans of 8oz storebought green chile. I’d start with one and try it first, then maybe add the 2nd.
Add chopped chiles to the soup and simmer 2-3 minutes.
Add diced potatoes, veg broth, water, and seasoning and stir well.
Bring the soup up to a good, medium simmer and cover for at least 15-20 minutes or until the potatoes are cooked all the way through.
Carefully – remove 2 or 3 ladles of soup and puree in a high-speed blender before adding back into the soup. Puree more if you like a smoother soup, but I like chunks of potatoes left in mine.
Adjust seasoning if needed and serve.

Never Lose Track of Your Favorite Recipes.