Total Time
Prep 20 mins
Cook 30 mins

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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Place potatoes and three quarters of the water into a blender or food processor, reserving the remaining water. Blend until smooth.
  4. 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.
  5. Garnish with scallions or cilantro if desired.
Most Helpful

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.

francoroni November 07, 2009

This soup was very good. I roasted the anaheim chilies before chopping and adding them to the soup. Also, I used an immersion blender to puree the potatoes and water right in the pot (no blender to wash). This soup is VERY spicy with the 1-1/2 cups of chilies. I love spicy food, but next time I would reduce the amount of chilies to accomodate my family's tastes. Thank you for sharing this delicious soup.

Bayhill February 01, 2007

Very yummy, even though I screwed up and got poblano chilies instead of anaheim. Comfort food, but spicier.

SpunkyGenius January 29, 2007