Jalapeno Jack Potato Soup

 

Reader, have you ever read The Tale of Desperaux: Being the Story of a Mouse, a Princess, Some Soup, and a Spool of Thread by Kate DiCamillo? It is my favorite book. It is such a quaint, clever, and profound little book. I have read it three times and it doesn’t get old to me. The movie was disappointing, but the book is wonderful. Soup has a special part in this book. When I read this book, I just crave a hot bowl of soup.

"There ain’t a body, be it mouse or man, that ain’t made better by a little soup." – The Tale of Desperaux

I have been making a lot of soup lately for a number of reasons. First, it is getting cold outside and soup warms you like hot chocolate or hot cider. Second, soup is easy to make. Third, soup is fast. You just chop up some veggies and meat and let it simmer. I am a busy girl and soup doesn’t take much hassle. Fourth, usually you can make a large quantity and have leftovers for a couple of days. Fifth, it is so yummy!

This particular soup has a very delicious, slightly spicy flavor. Most of its bulk comes from potatoes and it is very thick.  It is very easy to make and does everything a good soup is supposed to do.

Ingredients:

• 6 large or 10 medium potatoes, peeled and cut into 1/2-inch cubes. (or if you used GIGANTIC Idaho potatoes like me, 4 or 5 potatoes)
• 1 3/4 C. chicken broth
• Water to fill the rest of the pot
• 1 medium onion, finely chopped
• 1/2 tsp. celery seeds
• 1 C. skim milk
• 1 C shredded jalapeno Monteray Jack cheese, plus more to taste
• salt and pepper to taste

Directions:

1. Combine the potatoes, stock, onion, and celery seeds. After adding these, add water to the pot just up to the top of the potatoes. Cover and bring to a boil. Reduce heat and simmer until the potatoes are tender. 15 to 20 minutes.

2. Using a potato masher, mash the potatoes slightly just to break them up into smaller pieces. Some will turn to thick liquid and some will stay in chunks. Stir in milk a little at a time. Mix in the cheese and cook until it has melted, about 5 minutes. Taste and add more cheese to taste.

3. Season with salt, pepper, and garlic powder if needed. Eat hot.

 

"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don’t catch steak hanging around when you’re poor and sick, do you?"
Judith Martin (Miss Manners)

Other Soups:

• Pumpkin Soup
• Egg Drop Soup
• Broccoli Cheddar Soup
• Creamy Tomato Soup
• Taco White Bean Soup
• Zuppa Toscana

Recipe adapted from A Great Bowl of Soup by Christine Byrnes