early spring warmth

We're still at a point in the spring season where we'll see chilly and rainy and generally miserable days, so I still need soup.  But I'm definitely getting to the point where I want lighter, more vegetable-based foods.  This soup provided a nice balance.

I love Cook's Country's take on posole, but I can only take that fatty, pork-filled stew so often.  This potato soup begins with a similar pureed onion and chili base.  I opted for a can of crushed fire-roasted tomatoes instead of crushed fresh, but if you have nice fresh tomatoes around, go for it.

I also wanted to add another texture or flavor, and debated between frozen sweet corn or hominy.  I decided on hominy this time to keep the flavors smoky and earthy like the pork posole.  If I make this later into the spring or summer it would be nice to use frozen or fresh sweet corn to brighten up the whole soup.

Mexican Potato Soup

adapted from Serious Eats

1 lb boiling potatoes, peeled and diced (about 2 cups)
Kosher salt 

28-oz can crushed fire-roasted tomatoes or 3 large red ripe tomatoes, about 1 1/4 pounds, peeled and coarsely chopped
1 medium onion, coarsely chopped (about 1 cup)
2 cloves garlic, coarsely chopped
1 canned chipotle in adobo sauce, coarsely chopped
2 c homemade chicken or vegetable stock (of course, go for veggie broth if you want it vegetarian)

28-oz can hominy (optional)
1/3 c cilantro, finely chopped

Place in large saucepan and cover with water by about three inches. Season water with salt. Bring to a boil and cook until tender but firm to the bite (potatoes will cook further in step 2). Drain potatoes and set aside. Meanwhile, blend tomatoes, onion, garlic, and chipotle pepper in blender at high speed until smooth, about 30 seconds.

Pour tomato mixture into large saucepan. Add vegetable stock and potatoes. Stir to combine and season to taste with salt. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are completely tender, about 7 to 8 minutes. For thicker broth, mash a few potatoes against side of pot with wooden spoon. Add cilantro and hominy (if using) simmer for 2 minutes longer, or until hominy is warm. Serve immediately with extra cilantro and sour cream (I use Greek yogurt) as desired.