Monday, March 19, 2012

Three Sisters Green Chile Potato Soup

Three Sisters Green Potato Soup
Courtesy of Pat Derx.


4 Large russet potatoes, peeled and cubed
5 c whole milk, use more if needed
2 c heavy cream or use 2 more cups of milk if you prefer not to use cream (I used a light cream)
1 tsp salt (or more)
8 strips bacon, cut into 1-inch pieces
1 small yellow onion, minced
1 clove garlic, minced ( or 1/4 tsp. MINCED GARLIC:  you can buy this as a spice)
1 tsp OREGANO (or more)
1 can sweet corn, drained
2 cups of cubed zucchini (or more)
1 cups of cut green beans
2 cups of green chiles, cut into 1-inch pieces
1/2 tsp - 1 tsp of PENZEY'S FRESHLY GROUND PEPPER-season to taste
2 TB chopped fresh cilantro (optional)
1/2 - 1c shredded Pepper Jack Cheese, shredded

  1. Bring a large pot of water to a boil.  Add the potatoes and cook until tender, about 8 minutes
  2. Drain and return to the pot
  3. Add the milk, heavy cream and salt.  Heat over medium heat "DON'T BOIL"
  4. In a skillet, cook the bacon and onions until the onions are translucent and tender
  5. Add the garlic, cumin and oregano; and cook for an additional 2 minutes
  6. Drain the mixture well on paper toweling and then add to the pot along with the corn, zucchini, beans, and chiles
  7. Cover and simmer over medium heat for 15-20 minutes, until the zucchini is tender
  8. Taste and add pepper and more salt to taste.
  9. When ready to serve, serve in bowls with a sprinkling of cilantro and cheese.

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