Creamy Mexican Potato Soup
Hot soup in the cold days of January—it’s never a bad idea.
We are knee deep in the process of prepping and amassing supplies for the annual trek north. Pulling skis out of hibernation for waxing, dragging out sleeping bags and the camping stove, changing oil on the vehicle, finding catsitters, taking inventory of canned and frozen foods so I can make the menu plans for the cabins, and cooking piles of dishes to be frozen in meal-size containers.
Oh the lists…..the lists are multiplying with sublists and offshoots of lists. There is an overall to-do list, then I make the daily to-do list so I don’t get overwhelmed with the number of tasks in the overall list. Whatever works, right? Mild OCD tendencies can be helpful sometimes.
The meals are hearty dishes, mostly ones where parts can be prepped and frozen ahead of time for easy transport and quick re-heating. Lasagna, squash, enchiladas, turkey and saag paneer, beef stew, meatballs, kale, squash bread…the 4Runner will be groaning under the weight of our prepped and packed essential calories!
Fortunately the temperature hasn’t been above 0 degrees (F) for days—in the photo above you can see I’m using my front porch as the deep freeze for the prepped fares.
There is always an intricate contraption that Scott researches, designs and creates in the weeks before our trip. One year he designed and had a friend weld together a ski rack that bolts into the car’s trailer hitch (back in the days when we fit everything into the small car). Another year it was a homebuilt device to create two layers in the back of the 4Runner so we could safely rest skis on top of the luggage/food.
Here is a photo of this year’s bizarre gadget that is taking up much of his time—-I dare you to guess what it is!! In fact, if you successfully guess what it is I will send you a treat. Seriously!
But meanwhile amidst the chaos we’re feasting on this hearty little soup that is fast, easy and can be made ahead of time. Chicken is a great addition if you’re looking for more protein. I like to partly mash the potatoes—it thickens the liquid but still leaves some chunkiness for good chewing. Very rustic.
Rustic or Refined: I have found myself wafting back and forth between the two camps… and not just about cooking. I love the elegance and beauty of finesse, and I love the grounded truths of rustic and hearty. But perhaps more important than how fine the dice or if seeds are removed, or whether anything is haute or rustique, perhaps what is more important is the love. Love of the ingredients, love of the food, love of the cooking, and love of the people you’re feeding. Radical, que no?
May you remember those warm fuzzies the next time you pick up your knife or stir the pot. It will get you through the chilly days.
Creamy Mexican Potato Soup
Prep Time: 20 minutes Cook Time: 30 minutes
Saute in a soup pot:
1 small onion, diced
2-3 stalks Celery, diced
1 large Carrot, diced
After a few minutes add:
2 cups Water or Stock
3 cups potatoes, diced
1 1/2 teaspoon Sea Salt
Simmer covered until the potatoes are soft.
Remove from heat.
Partially mash the potatoes and vegetables to thicken the soup.
2 Tablespoon or half of a 4 oz. can of Green Chiles
1/3 cup Sour Cream
3/4 teaspoon Tamari
2 teaspoons Louisiana Hot Sauce or equivalent
1 1/2 teaspoons Cumin, ground
1 1/2 teaspoons Coriander, ground
1 1/2 teaspoons Garlic, granulated
1 1/2 cups Milk
Taste and Adjust the seasonings. I sometimes add more Louisiana Hot Sauce.
Chill and save for later, or reduce the heat to low.
When ready to serve, top with
Cook together then puree:
2 cups Leeks
1 cup Chicken Stock
2 Tablespoons Nutritional Yeast
1 Tablespoon Lemon Juice
Substitute this puree for the Milk and Sour Cream.
Boxes of waxing supplies…ready for packing.