Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Monday, April 29, 2013

Green Chili Potato Soup

I've got a friend in Arizona whose favorite soup is something similar to this. She gets it at a really good Mexican food restaurant there. Now, I've never tasted that soup but based on her description of it being super yummy, I thought I'd try to make my own. I pick good friends because she has good taste in soups. This was really good. If you like to walk on the wild side, add a couple of jalapenos to it and that should satisfy your need for spiciness. Overall....A VERY good soup and one IT Guy enjoyed quite a bit!

Green Chili Potato Soup

2 32-ounce containers chicken broth
2 7-ounce cans diced green chili
2 pounds potatoes ~ large dice
1 large onion ~ large dice
2 cloves garlic ~ minced
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon pepper
2 cups heavy cream (optional)
1 32-ounce bag southern style hash browns (optional)

Pour chicken stock in a large dutch oven.

Add potatoes, onion, garlic and one can of the green chilies and the seasonings.

Simmer on medium heat until veggies are tender.

Using a stick blender, or your food processor, puree until smooth.

Add remaining can of green chilies and the cream and hash browns, if using.

Bring to a simmer and allow to cook for about 45 minutes.

Serve with diced cheese and tortilla chips.

The list of ingredients.

Dice the potatoes and onions and 
add them to the chicken stock with 
1 can of the green chilies.

Allow to simmer for an hour or 
so until the veggies are soft.

With an immersion blender or in 
a food processor, blend until smooth.

Add the hash browns, the remaining 
can of green chilies and the cream.

Bring to a simmer and allow to 
cook for about an hour until potatoes are tender.

Cube up some cheese...

..sprinkle on top of the soup and serve!! 
So yum!