Ooooooh, this soup was good…
We’re settling in to watch the Golden Globes, but I wanted to share this delicious soup that we had tonight.
Southwestern Potato Soup
1 onion, chopped
4-5 cloves garlic, chopped
1 small can green chiles
2 large peeled russet potatoes, diced
1/2 bell pepper, diced
1 tbsp. cumin
1 tsp. garlic salt
6 cups chicken broth
1 15. oz. can creamed corn
1 15. oz. can diced tomatoes
grated cheese and diced avocado to top
Heat 1-2 tbsp. olive oil in a heavy-bottom soup pot. Add onion and garlic and cook over medium heat until starting to soften. Add chilies, potatoes, bell pepper, cumin, and garlic salt. Cook for another 2-3 minutes. Add broth and stir to combine. Bring to a boil, then reduce heat and simmer for 20-30 minutes, until potatoes are cooked through. Add corn and tomatoes and simmer for another five minutes.
Top with cheese and avocado!
Mmmmm…so good! Sorry, the lighting is HORRIBLE in our house, especially in winter, but trust me when I say that this recipe is a winner.
But not baby-friendly, so Lila had a separate dinner of, among other things, chicken. Which she apparently likes very, very much:
Seriously, do not take her chicken away from her. She will cut you.