The moment the weather starts becoming crisp, I begin making soup. Soup is one of my favorite things to cook
probably because I feel like just about any ingredients can make soup!
A couple of weeks ago, a friend had some dental surgery. I thought I would make something that was creamy and comforting
and drop it off on her front porch.
I decided on Creamy Potato Soup with Jalapeño
1 medium onion finely diced
2 jalapeños diced finely
Sauté in butter
6 - 8 medium potatoes - peeled
2 ears fresh corn - remove from cob
32 oz. Vegetable broth
Salt and Pepper to taste
Once you have sauteed the onion and pepper, add vegetable broth, potatoes and corn.
Simmer until tender. Allow the soup to cool slightly, and puree approximately 1/2 of the
soup in the blender. Add the pureed batch with non-pureed batch and mix together.
I topped it with extra sharp shredded cheddar cheese shredded and added a side of fresh grape tomatoes
halved, with fresh Pink Himalayan Salt and freshly ground pepper.
Delicious!
*the tomatoes are from my “Accidental Garden!”
