This soup is one of those great "cheapy" soups to pull together when the end of the month comes around and there isn't much money left in the food budget.
4 lbs potatoes, peeled and cubed
1 14.5 oz can of reduced fat, low sodium chicken broth
2 cups water
1 bulb garlic
2/3 cup green chile (either fresh, frozen, or canned) peeled, seeded, and chopped
1 ear of corn, cut off the cob
3 celery stalks, cut into half inch pieces
1 tablespoon fresh thyme
1/4-1/2 cup sour cream
1. Place all of the prepared ingredients (except the sour cream) in a slow cooker and cook on low for 8-9 hours.2. When the potatoes are cooked through (pierce them with a fork to check), let the soup cool.
3. Once the soup is cool, in batches of two cup scoops, process in a blender with a few scoops of sour cream in each batch and blend until smooth.
4. Serve with a dollop of sour cream, chopped green onion, and paprika for garnish.
This soup is a little different, but a great way to celebrate the Southwest as the weather turns cooler!
If you missed the first three soups in the series, check them out below!