Mexican Baked Potato Soup with Potato Wedge Croutons

Spicy Mexican baked potato soup

I've been getting into baked potato soups because 1) there are delicious local potatoes available in the stores; 2) it's relatively quick to make if you pop the taters in the oven ahead of time; 3) I adore potatoes! Although I used a whole fresh jalapeno pepper in this, it wasn't hot, just pleasantly spicy. This soup includes chopped scallions, carrots, corn and of course, baked potatoes. It's relatively low fat because the potato is used as thickener instead of heavy creams or milk. I did not peel the potatoes. If the taters are well scrubbed and baked in foil they are quite lovely in the soup. More fiber too!

I used half of one of the baked potatoes to make the Potato Wedge Croutons for the garnish. If you'd like more croutons, bake an additional potato. Makes 2-3 servings.

Mexican Baked Potato Soup

Ingredients
2 medium russet potatoes, baked, roughly chopped
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1-2 tsp avocado oil
2 garlic cloves, minced
1 carrot, minced
2 scallions, chopped
1 fresh green jalapeno, seeded and chopped
1 tsp cumin
1/2 tsp coriander
1/4 tsp turmeric
fresh pepper, salt to taste
1 TB low sodium Tamari
2 cups heated non-dairy milk (I used soy)
1 cup fresh or frozen corn
2 TB fresh parsley, chopped

Directions
To bake the potatoes, preheat oven to 375 degrees, scrub, lightly oil and seal in aluminum foil and bake for 60-75 minutes until very soft. Cut in half and let cool. Roughly chop.

Prepare and get the potato croutons (see below) baking while you make the soup.

Heat oil in medium saucepan. Add garlic, carrot, scallions, and jalapeno and saute for several minutes. Add spices, tamari and soy milk. Add potatoes and lightly mash to break up potatoes and thicken soup. Add corn and parsley and heat for about 5 more minutes until heated through. Ladle into bowl and garnish with potato croutons.

Baked Potato Croutons
Cut half of one of the baked potatoes in wedges. Place on baking sheet, lightly spritz with oil, sprinkle with salt, pepper, garlic, and paprika. Bake in oven heated to 425 degrees for about 15-20 until edges are starting to brown.

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