Jaxons Potato Chile Soup Recipes

POTATO AND CHILE SOUP

Steps:

• Cut cleaned and unpeeled potatoes into large cubes (about 1 to 1 1/2 inches). Bring water and potatoes to a low boil, cooking until the potatoes are tender.
• While potatoes are cooking, place oil and onions in a skillet and cook until onions are cooked soft and translucent but not brown. Add peppers, cumin, basil and garlic and continue cooking until peppers are tender, about 6-9 minutes.
• Place potatoes and three quarters of the water into a blender or food processor, reserving the remaining water. Blend until smooth.
• Return processed potatoes to pot, adding peppers and milk. Use reserved water to thin the soup further if desired. Warm over low heat until it is ready to serve.
• Garnish with scallions or cilantro if desired.

CHILE POTATO SOUP

Steps:

• Saute diced onions and chiles in 4 T butter until soft.
• Place diced/peeled potatoes into LARGE pot. Cover with chicken broth and water. Add in onions and chiles. Bring to a boil, reduce to simmer. Cook until potatoes are very tender (mushy soft).
• Drain, reserving 1/2 of cooking water/broth. Return drained potatoes/chiles/onions to cooking pot.
• Place 1/2 of potatoes/onions/chiles into food processor or blender. Puree. Return to puree to cooking pot.
• Melt remainin 4 T butter in skillet. Stir in 4 T flour to make a blond roux. Stir in cream (or half-and-half) and reserved cooking broth until warm. Do not boil.
• Pour into potato mixture. Heat all until bubbly hot.
• While heating soup. Fry tortills strips until browned and drain well.
• Serve soup in individual bowls garnished with tortills strips and cheese. Enjoy!