4 Yukon Gold potatoes, cut into ½-inch cubes, skin left on
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
3 cups low-sodium broth (chicken or vegetable)
1 12-ounce bag of frozen sweet corn
1 can green chiles
½ teaspoon cumin
½ teaspoon white pepper
1 cup milk
- In a stockpot, heat olive oil over medium heat and add onion. Saute for 3-4 minutes, then add cumin, white pepper, garlic and stir. Add potatoes saute for 2 minutes more.
- Add broth and bring to boil. Reduce to simmer and stir in corn and chiles. SImmer for 15 minutes or until potatoes are tender.
- Puree half of contents of stockpot with an immersion blender or in a conventional blender. Add pureed soup back to stockpot. Stir in milk and simmer. Adjust with salt and pepper to taste.
An Oldways photo and recipe (Sara Talcott)
Saturated Fat: 1g
Sodium: 86mg + salt to taste