While recipes for spicy potato soups abound, this one is quite different than any I’ve tried before.
Thrown together based on what we had in the kitchen, this meal morphed while it was being made. I started with the idea of doing potato soup, except with ground beef. Well, P and I decided that for that to seem right, we’d need to season the meat in such a way as to make it more like sausage. That seemed like a lot of work, so instead we ended up with this, sort of a cross between potato soup and tortilla soup.
Spicy Verde Potato Soup
1.5 pounds extra lean ground beef
2 med-large onions
10 or so medium potatoes
6 stalks celery
1 16-oz jar salsa verde
1 7-oz can of green chilies
2 cups or so milk
cumin (1 tablespoon+?)
black pepper (1/2 teaspoon)
granulated garlic (1-2 teaspoons)
salt (1 tablespoon+)
Brown ground beef in large stockpot. Chop onions and add to pot, cooking until onions are transparent. Scrub potatoes and chop to small-bite size. Throw those in, along with water, up to about an inch from covering the food. Cover, bring to a boil. Reduce to a simmer, and cook 8 minutes. While that’s cooking chop celery. Add to the cooking mixture. Allow to simmer another 10 minutes, or until potatoes and celery are done. Add salsa verde, green chilies, milk, and spices, to taste.
Good served with co-jack cheese atop it, and with tortilla chips.