Three Sisters Green Chile Potato Soup

By jobustitch

From Penzey's

Ingredients

• 4 large russet potatoes, peeled and cubed
• 6 cups whole milk (use more if needed)
• 2 cups heavy cream (or use 2 cups more milk if you want)
• 1 tsp. salt
• 8 strips bacon, but into 1 inch pieces
• 1 small yellow onion, minced
• 1 clove garlic, minced
• 1 TB. ground Cumin
• 1 tsp. Oregano
• 1 - 14.5 oz. can sweet corn, drained
• 2 cups cubed zucchini
• 2 cups cut grean beans
• 2 cups green chilies, or 3 x 4.5 oz cans of green chilies
• 1/2 to 1 tsp pepper
• 2 TB. chopped fresh cilantro, optional
• 1/2 to 1 cup shredded pepper jack cheese, optional

Details

Servings 12

Preparation

Step 1

Bring a large pot of water to boil. Add the potatoes and cook until tender, about 8 minutes. Drain and return to the pot. Add the milk, heavy cream (if using), and salt and heat over medium heat (don't boil). In a skillet, cook the bacon and onions until the onions are translucent and tender. Add the garlic, cumin, and oregano and cook for an additional 2 minutes. Drain the mixture well on paper toweling and then add to the pot along with the corn, zucchini, beans, and chiles. Cover and simmer over medium heat for 15-20 minutes, until zucchini is tender. Taste and add pepper and salt. Serve in bowls with a sprinkling of cilantro and cheese if desired.