This comforting soup is delicately spiced with classic flavors and ingredients of the Southwest.
Recipe information
Yield
serves 4
Ingredients
4
large russet potatoes, peeled and quartered
6
cups chicken stock (page 91) or water
3
cloves garlic, whole
1
teaspoon coriander seeds
1
teaspoon cumin seeds
1
(4-ounce) can diced roasted green chiles
1
bunch green onions, green parts only, thinly sliced
1
/2 cup cilantro leaves, coarsely chopped
1
cup sour cream
Salt
Need to make a substitution?
Preparation
Step 1
Place the potatoes, stock, and garlic in the slow cooker. Cover and cook on low for about 4 hours, until the potatoes are tender when pierced with a fork. Using a handheld blender, carefully purée the potatoes and garlic until smooth.
Step 2
Grind the coriander and cumin seeds in a coffee mill or using a mortar and pestle and add to the soup. Add the chiles, green onions, cilantro, sour cream, and salt to taste and stir well. Continue cooking for 1 hour. Ladle into bowls and serve at once.