Recipe and photo courtesy of Potatoes USA
Makes 6 servings
The Soup:
2 T. olive oil
¾ c. white onions, roughly chopped
3 each garlic cloves
2 lbs. russet potatoes, peeled and diced into 2-inch pieces
½ T. cumin
¼ c. masa harina
½ t. chile powder
4 c. chicken or vegetable stock
1 c. heavy cream
2 t. sea salt
1 t. white pepper
Begin by heating olive oil in a large, heavy-bottomed pot. Add onions and garlic and cook over medium heat for 2 to 3 minutes or until onions are translucent. Stir often so they don’t burn. Add potatoes and cook for 4 to 5 additional minutes. Add cumin, masa and chili powder, then cook for an additional 1 to 2 minutes. Pour in stock, and simmer for about 30 minutes or until potatoes are soft. Turn heat off and add in the cream. Adjust seasoning with salt and pepper, then transfer soup to a blender and puree until smooth.
The Garnish:
9 oz. pork chorizo
½ c. prepared salsa verde
2 each corn on the cob, husked
¼ c. cilantro leaves, picked
Cook chorizo in pan over medium-high heat (there will be a lot of fat in the pan so no need to add oil). Reserve fat after cooking (the chorizo oil will be delicious in the soup).
To char the corn, husk and then place it over the flame of an open burner or under the broiler until some nice char appears on the corn. Once cool, cut the kernels off the cob.
To serve: Portion soup into bowls, and garnish with the cooked chorizo, chorizo oil, prepared salsa verde, corn, and cilantro.