Three Sisters Green Chile Potato Soup

By cmschnettler

Ingredients

• 4 large russet potatoes, peeled & cubed
• 6 c. whole milk
• 2 c. heavy cream (or use 2 more c. milk if not wanting to use cream)
• 1 tsp. salt
• 8 strips bacon, cut into 1 inch pieces
• 1 small yellow onion, minced
• 1 clove garlic, minced
• 1 Tbs. ground cumin
• 1 tsp. oregano
• 1 14.5 oz. can sweet corn, drained
• 2 c. zucchini (1 medium), cubed
• 2 c. cut green beans
• 2 c. green chilies, cut in 1 inch pieces or 3 X 4.5 oz. cans)
• 1 tsp. pepper
• 2 Tbs. fresh cilantro, chopped
• 1 c. shredded Pepper Jack cheese

Preparation

Step 1

Bring large pot of water to boil. Add potatoes & cook until tender, about 8 min. Drain & return to pot. Add milk, heavy cream if using & salt;heat over medium heat but do not boil. In skillet, cook bacon & onions until tender. Add garlic, cumin & oregano & cook an additional 2 min. Drain mixture well on paprer towels, then add to pot along with corn, zucchini, beans & chiles. Cover & simmer over medium heat 15-20 min., until zucchini is tender. Serve in bowls, sprinkled with cilantro & cheese.