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Updated Southern Cooking:
Golden Potato Soup
The idea of making potato soup with hot chilis is not new. I first
encountered it in Mike Fennelly’s pretty little cookbook, East Meets
Southwest. My version takes its lovely golden color and rich, buttery
taste from Yukon Gold potatoes, but the dish will be equally tasty with any
“all purpose” potato variety.
Chop 1 medium yellow onion and sweat it in 2 tablespoons butter, covered,
over low heat until it is soft and beginning to turn light golden. Do not
allow the onions to become brown. Add one outer rib of celery, chopped into
1/4” dice. Continue to cook, covered, 10 minutes. Add 1 minced clove
garlic, and 1 stemmed, minced (but not seeded) jalapeno pepper. Continue to
cook, stirring occassionally, for 5 minutes. Add 2 medium Yukon Gold
potatoes, cut into 1” chunks, 3-1/2 cups chicken stock, 1/2 teaspoon dried
thyme leaves, and 1 teaspoon salt. Simmer 20 minutes.
While the soup cooks, combine 3 tablespoons sour cream with 1 teaspoon fine
quality chili powder in a small bowl. Serve the soup with a dollop of the
chili sour cream and some chopped fresh cilantro leaves. Pass warm tortillas
and additional hot sauce.
If the jalapenos do not look all that fresh at the market, substitute a
pickled one, stem end removed.
John Tullock is an expert gardener and self-taught cook who likes to
develop new recipes using his own fresh produce and the best from the local
market. His interest in plants and horticulture begin in childhood, and he
holds a masters degree in biology from The University of Tennessee. He also
co-owns "Native Sons Nursery," a retail business that specializes in
rare ornamental and gourmet vegetable plants.
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