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 jalapeÃ±os 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”
I agree with you on cilantro. My spice rack includes the following gourmet items:
Dude, how can you not have chili powder, the ultimate flavor enhancer?
if something lacks kick when it’s done, i just give it a couple shots of tabasco. tabasco rocks for fixing the “hm not spicy enough” blues.
mom is gratified that there is positive evidence that one of her children acted on a suggestion from her.
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?
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.
Looks really good! My classmates and I are doing a project on Mexican food. This will be helpful.