Potato Soup - Southwestern Style

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By Chef Jim

Story Published: Dec 1, 2010 at 9:42 AM MDT

Story Updated: Jan 5, 2011 at 9:58 AM MDT

2 cups fresh green chilies, cut into 1-inch pieces
1 Tbsp. ground pepper
2 Tbsp. cilantro for garnish
1 cup shredded Jack cheese
4 large Russet potatoes, peeled and cubed
5 cups whole milk
2 cups heavy cream
1 tsp. salt8 slices of bacon, diced
1 small yellow onion, minced
1 large garlic clove, minced
1 Tbsp. ground cumin
1 tsp. oregano
1 14-oz. can corn kernels
2 cups zucchini, cut into cubes

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Cover potatoes with cool water, bring to a boil and cook until tender. Drain and return potatoes to the pot. Add the milk and heavy cream 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 bacon mixture well on paper towels and add to the pot along with the corn, zucchini and chilies. Cover and simmer over medium heat for 15 to 20 minutes, until the zucchini is tender. Taste for seasoning and add salt and pepper as needed.

Serve with sprinkling of cilantro and shredded Jack cheese.

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