2 cloves garlic, minced

1 stalk celery, chopped

1 onion, chopped

1/4 C. plus 1 T. flour

6 C. veggie stock

2 C. milk

1 1/2lbs new potatoes, unpeeled & diced

3 poblano chilies, roasted & chopped

1 16oz package frozen corn

1 red pepper, roasted & chopped

a couple good pinches of cayenne pepper

 

In a large pot, melt the butter and add onion, celery & garlic. Reduce to low and add the flour, stirring to make a roux. Cook over low heat to allow the flour to cook out. Turn heat to high and slowly whish in the stock. Add the milk & bring soup to a rolling simmer, stirring often. Add the potatoes, chilies, peppers and corn. Simmer uncovered for 30 minutes or until potatoes are cooked through. Add cayenne pepper to taste. Top with goodies like: a squeeze of fresh lime juice, sour cream, chopped cilantro, avocado, or grated sharp cheddar cheese.

 

 

Yield:

Calories:

Fat:

Fiber: