Kids Cook: Potato Soup

Every Wednesday the Hub hosts Kids Cook, a weekly drop-in opportunity for our youngest community members to join us in preparing a delicious, easy meal while learning essential kitchen skills. 

One of the young chefs
practicing his knife skills

This month Georgia, our Youth Educator, led the group through the steps of making a simple and tasty potato soup. Georgia demonstrated safe and effective knife skills and soon everyone was chopping potatoes and carrots like true chefs! While chopping, one young chef announced that when he grows up, he will be opening his own potato restaurant!

For this recipe, there is the option of adding roasted green chilis for an additional kick for more adventurous eaters!

Potato and Green Chile Soup (Deborah Madison)
2-4 long green chiles or poblano chiles
2 Tablespoons oil
1 large onion
2 teaspoons teaspoon ground coriander
1 teaspoon teaspoon ground cumin
1 garlic clove, minced
2 large russet potatoes or 10 smaller potatoes (about 2 pounds)
Salt and pepper
2 cups chicken stock or water
Sour cream (or Greek yogurt) to finish
Chopped cilantro to finish
Step 1
Roast the chilis, allow to cool, peel and chop coarsely.
Step 2
Dice the onions. Heat the oil in a wide pot and add the onions cooking over medium-low heat until softened, about 4 minutes. 
Step 3
While the onions cook, peel and dice potatoes into 1 inch pieces. Add the garlic, cumin, coriander, potatoes, chilis and ½ teaspoon salt. Cook together for a few minutes then add the water or stock. Bring to a boil then reduce the heat to a simmer.
Step 4
Cook, covered until the potatoes are completely softened, about 25 minutes. Taste and season with salt and pepper. Mash or puree about half of the potatoes. Serve with sour cream and cilantro, if desired.