Every Sunday evening I make dinner in a large enough quantity that Honey and I have leftovers to take as lunches throughout the week. Since we had plenty of potatoes and a few sweet potatoes, I decided that it was time to make a potato soup. It had been a while, and I was getting a bit bored with bean or lentil soups. After spending some time at a potato soup recipe website, I created my own version of a soup based on several that I found there.
- 1 large onion, chopped
- 4lbs sweet potatoes (or yams), chopped (into bite-sized bits)
- 2lbs potatoes, chopped
- 2 large carrots, grated
- 2 bell peppers, finely chopped
- 3 jalepenos, finely chopped
- 1 bunch scallions, chopped
- 1 bunch cilantro, chopped
- 2" ginger, grated
- 1 TBSP minced garlic
- 1 tsp. cumin
- 1 TBSP red pepper flakes
- 1/2 tsp. hot New Mexican red chili powder
- 1-3 tsp olive oil
- 10 c. chicken broth (I use water + chicken bullion)
- grated cheese to taste
Add chicken broth and bring to a boil. When boiling, add the carrots, half of the chopped jalepenos, and the grated ginger.
When the potatoes are cooked (about 20 minutes), remove 1/3 of the soup and puree the rest (I use an immersion blender -- works like a charm!), then add the 1/3 back to the pot.
Add the bell peppers, spices, and remainder of the jalepenos. Cook for 2-3 minutes.
Serve soup with cheese, cilantro, and scallions. Easy!
I post my creations on many wonderful "party pages" and you can see the list here on my blog.