Mexican Potato Soup

mexican potato
I don’t make resolutions, but decided that I definitely needed to start cooking more. Mom sent me this recipe that looked pretty good. I agressively deveined the jalapeños which I think was a mistake since the soup definitely needed more kick. I’m also using dried parsley as the garnish because going out of my way to buy cilantro while cooking for myself seems stupid. Recipe follows:

  • 1 large baking potato, peeled, cubed
  • 2 cups half-and-half
  • 1/2 small red bell pepper, finely chopped
  • 2 tsps. minced jalapeno, seeds and veins removed
  • 1/2 cup water
  • 1 1/2 tsps. ground cumin
  • 1/2 tsp. chili powder
  • Salt and pepper, to taste
  • Tobasco, to taste
  • Garnish 1 cup fresh cilantro, chopped

Combine all ingredients (except garnish) in medium saucepan. Simmer covered until potatoes are done, 15 to 20 minutes.


7 thoughts on “Mexican Potato Soup

  1. Frosty says:

    Our (really just Gillian’s) spice rack, actaully it is more of an entire cabinet, has things it it I have never even heard of. Is Eye of Newt really a spice?


  2. Ben's mom says:

    I love the Moosewood cookbooks! Ben grew up eating Moosewood food. Now if he would only learn to cook – you are a good role model for him.


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