Once the leaves start their annual color show and the weather gets chilly, I break out this soup recipe for the family. I like to prepare it at lunch time and put it in the slow cooker so the house smells great when we all return home after our long days at work and school. However, it only takes about 45 minutes total from beginning to sitting down at the dinner table and taking your first spoonful. Even faster if more than one person is in the kitchen. Recruit the kids to set the table or dice the potatoes, it's good to get them involved in the family meal.
Green Chili and Potato Soup
with Tortilla Crisps
Makes 3 Quarts
1 T EVOO
1 Onion, medium sized and diced
3 Garlic cloves, minced
3 Banana peppers, chopped
2 t Marjoram, dried
1 t Rosemary, dried
2 Tomatoes, diced
6 C Vegetable broth
1 Pound red skinned potatoes, diced
Sea salt to taste
1 C Plant-based milk (almond or soy)
1 Package of tortillas, corn (gf) or wheat
1/4 C Cilantro leaves, torn
1 Lime, cut into wedges
Preheat the oven to 350 degrees. In a large stock pot, warm oil over medium heat, add the onions and garlic and sauté until soft. Add the peppers (or chilies) and continue to sauté until they are soft. Next, add the spices and cook for two minutes then add the tomatoes and sauté, uncovered, stirring occasionally, until the liquid partially evaporates, 5 minutes. Pour in the broth, carefully add the potatoes and salt to taste. Bring to a boil then reduce the heat to medium-low, cover, and let simmer for 25 minutes.
While the soup is simmering, stack up 4 tortillas and cut them into long strips. Lay the strips on an ungreased cookie sheet and toast them in the oven for about 10 minutes or until crisp. Keeping a close eye on them as they can burn easily.
The soup is ready if the potatoes are soft when pierced with a fork. Add, the plant-based milk and stir to incorporate. Let simmer for 5 more minutes and adjust the spices and salt if necessary.
Serve by placing the tortilla crisps in the bottom of the bowl and ladling the soup over the top. Garnish with fresh cilantro and a wedge of lime for added zest.
All ingredients are available at D&W Fresh Market.
Copyright Margaux Drake
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