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Categories:
russet potatoes chicken stock garlic coriander seeds cumin seeds green chiles green onions cilantro sour cream salt
Viewed: 34 - Published at: 8 years agoIngredients
- 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
Method
- 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 puree the potatoes and garlic until smooth.
- 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.
