Southwestern corn and potato soup from Gourmet Magazine, April 2006 (page 94)

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Notes about this recipe

  • Rutabaga on May 03, 2017

    On its own, this soup is rather bland, although adding the different toppings makes it more interesting. To be fair, I used Russet potatoes instead of Yukon Golds, and I didn't sautee the peppers with the onion (to keep it more kid-friendly), but included sliced jalapeno as one of the toppings. It makes for an easy light supper, but not one I'm likely to make again, at least not without adding some extra flavor.

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