Yukon Green Chile Soup

Ever since we first tasted Yukon gold potatoes, our family has loved their soft, buttery texture and flavor. Because our grocery store only sells them by the five-pound bag, I often have these beauties on hand.

One evening, when there was little food left in our refrigerator or cupboards, I pulled together a pretty wonderful, savory soup with just a bit of heat. We ate ours on a cold and rainy night, with some crusty garlic bread and fresh veggies on the side. It should also make a great lunch, after thinning with a little water or milk.

Yukon Green Chile Soup
Makes 4-5 large servings

3 1/2 cups Yukon gold potato chunks, skin on
2 cups water
3 teaspoons bouillon powder
1 medium onion, diced
3 large cloves of garlic, minced
1 tablespoon of butter
4 slices of cooked bacon, chopped
6-8 ounces cream cheese
2-4 ounces green chiles, chopped
1/2 cup instant milk
1 tablespoon fresh Parmesan
2 tablespoons sherry
1 1/2 teaspoons coarse salt
1/2 teaspoon pepper

Combine potato chunks, water and bouillon powder in a large pan and bring to a boil. Reduce heat and simmer, approximately 40 minutes, or until potatoes are soft. While potatoes cook, saute onion and garlic in butter until onions become translucent, about 3-5 minutes.

After 40 minutes, mash potatoes in cooking water over low heat, leaving occasional small chunks. Add instant milk, bacon, cream cheese, Parmesan, sherry, chiles, salt and pepper. Bring to a boil briefly, reduce heat, and simmer for 15 to 20 minutes. Adjust seasoning to taste. Serve with crusty French bread, and a crisp salad or raw vegetables.