Recipe by justcallmetoni
With fall quickly approaching, I'm looking to expand my collection of comforting soups. Though I have not tried this one yet, it looks like it has great possibilities.
Top Review by francoroni
Pretty good but needed a little something more. I think using vegetable broth in place of some or all of the water would have been good. I didn't have anaheim chilies, so I used more bell peppers and added 3 jalapenos. I left out the milk and kept all the water. I also used a potato masher to mash the potatoes instead of blending them.
- 4 medium potatoes, scrubbed unpeeled
- 3 cups water
- 1 tablespoon olive oil
- 1 1⁄2 cups chopped onions
- 2 garlic cloves, minced
- 1 1⁄2 cups red peppers, diced
- 1 1⁄2 cups anaheim chilies, diced
- 1 cup soymilk or 1 cup low-fat milk
- 1 teaspoon ground cumin
- 1 teaspoon dried basil
- 1 garlic clove, minced
- scallion, chopped (optional)
- cilantro, chopped (optional)
Directions See How It's Made
- 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.