Green Chile Potato Soup
All good things start with bacon…
Fall is officially starting here in Tucson, gray skies and cooler temperatures blanketing the basin this morning…a good day for some soup. The CSA had provided us green chilies, potatoes, green tomatoes and onions, perfect for smooth creamy potato soup!
Start out by dicing up the onions, five strips of bacon and two green chilies. Heat the bacon over medium heat to start rendering the fat in a stockpot.
Add in onions and green chilies, with a pinch of salt.
While these cook dice up three to four green tomatoes. After the onions have become translucent add the tomatoes and cook over low heat until things start to smell delicious.
Add in 1/2 cup of corn (I used frozen)
Add enough chicken stock to cover the mixture by an inch or two.
Add three or four cubed potatoes.
Bring to a boil, then let simmer for 45 minutes to an hour.
Using an immersion blender, puree soup to desired smoothness. Salt and pepper to taste.
If soup is a bit to thin you can reduce down by simmering with lid off for 15 to 20 minutes.
Enjoy!
