I have a new recipe for you. It's perfect for these cold winter evenings and the best part is, it's not the same old thing you've been eating! I got this recipe from Penzey's, like a lot of my recipes, but I do think it could have a better name. Either way, it's yummy!
4 Lg. russet potatoes, peeled and cubed
6C whole milk (more as needed)
2C heavy whipping cream
1 tsp salt
8 strips bacon, cut into 1" pieces
1 small yellow onion, minced
1 clove garlic, minced
1 TB ground cumin
1 14.5 oz can sweet corn, drained
2 C cubed zucchini (approx 1 medium zucchini)
2 C green chilies, cut (3 4.5 oz cans)
2 C cut green beans (1 14.5 oz can)
1/2-1 tsp ground pepper
2 TB chopped fresh cilantro
1/2-1 C shredded Pepper Jack cheese
Bring large pot of water to boil. Add potatoes and cook until tender. About 8 minutes.
Drain and return to the pot. Add the milk, heavy cream and salt. Heat over medium heat, but do not boil. In a skillet cook the bacon and onions until the onions are tender. Add garlic, cumin and oregano and cook for about 2 more minutes.
I was not satisfied with these directions because I hate soggy bacon, so I kept cooking. I may or may not have scorched it. Next time I would cook the bacon first, to a nice crisp, then add in all that other jazz.
Add corn, zucchini, beans and chilies to the pot. Cover and let it simmer for 15-20 minutes until the zucchini is tender but not mushy. Add salt and pepper to taste.
Top with fresh cilantro and cheese when serving.
If there is one thing I would NOT skip, it is the cilantro. This soup was just kind of "eehh" out of the pot, but the fresh cilantro made a HUGE difference and everyone loved it! I also used just a Mexi-blend cheese instead of pepper jack. It was still good. I think you could add black beans to this too, for a little more color and texture.
The recipe title will take you to a printable version of the recipe, if you'd like.
Have a great day!