Tortilla Soup//Come One Come All

I hate the lengthy story telling portion of most recipe blogs SO I'll just tell you that I crave this soup something fierce when it drops below 50 degrees. You can sub the potatoes for any squash or sweet potato, prep any protein you want to add & throw it in at the last step where you simmer all the goodness together. I've done pulled chicken or pork, tofu, and served it with a fried egg on top.

There's no dairy because I never have milk or cream around my house and never remember to grab it at the store. A lot of people prefer to steer clear of dairy & it's better for the environment so even if you're uneasy just give it a go. It's still creamy & satisfying.

Oh, and if you omit the egg yolks it's vegan!

The format is meant to keep you from looking back & forth between ingredients and directions. Each set of ingredients is followed by it's instructions!

Tortilla Soup

4 medium potatoes, peeled & cubed 1”

(bigger will take longer to cook, smaller will cause them to absorb too much liquid)

1 qt stock or broth

Juice of 1 lime

1/4 cup jalapeno juice (drained from the jar, can be subbed for 2tbs white vinegar)

2tbs hot sauce (don't omit, even if you don't like spicy food, it's such a small amount that it only adds flavor, not heat)

Bring to a boil, simmer until potatoes are cooked through (over done is better than under done for this recipe)

Take off the stove top and set aside. After about 10 minutes blend potatoes until smooth, adding 2 egg yolks directly into the blender for added richness (not necessary). If you're using a blender PLEASE remove the plastic middle from your blender lid and put the lid on the blender. Press a towel over the hole, leaving a small gap in pressure for the steam to escape. If you don't the top of your blender could blow off spewing boiling potato liquid everywhere. Even if you let it cool awhile it could still be hot enough to create steam so just be safe!

1 green pepper

1/2 red pepper

1/2 white onion

3 cloves garlic

2oz olive oil

Dice veggies to your preferred size, I like small dice or 1/4" cubes & mince your garlic. Saute veggies over medium until they get some color, the onions should be translucent.

1 c frozen corn or 1 ear fresh

1 can of tomatoes & green chiles

3 tbs salt (please trust me on this)

1 tbs pepper

1tbs paprika

1tsp garlic powder

2 tbs taco seasoning

1 tbs dried cilantro

Add to the veggies & simmer 5 mins, stirring occasionally.

Feel free to add another 1/4c jalapeno juice or hot sauce here for spicy soup.

Pour potato puree over veggies & simmer at least 20 mins, taste & adjust seasoning or thickness using stock.

Serve with desired protein