Mexican Potato Soup

Ingredients

• 1 pound boiling potatoes, peeled and diced
• Kosher salt
• 3 large red ripe tomatoes, about 1 1/4 pounds, peeled and coarsely chopped
• 1 medium onion, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 1 canned chipotle in adobo sauce, coarsely chopped
• 2 cups vegetable stock
• 1/3 cup cilantro, finely chopped

Directions

1. Put the potatoes in a large saucepan and add enough water to cover them by about 3 inches. Salt the water, bring it to a boil, and cook until the potatoes are tender but still have a little firmness, since they will finish in the 2nd cooking stage. Drain them and set them aside.
2. While the potatoes cook, combine the tomatoes, onion, garlic, and chipotle pepper in a blender. Blend on high until the mixture is smooth, about 30 seconds.
3. Transfer the tomato mixture to a large saucepan. Add the vegetable stock and the potatoes, stir everything together, and season with salt to taste. Bring the soup to a boil over medium-high heat, then lower the heat to medium and simmer until the potatoes are fully tender, about 7 to 8 minutes.
4. If you want a thicker broth, press a few potatoes against the side of the pot with a wooden spoon. Stir in the cilantro and let the soup simmer for 2 minutes more. Serve immediately with extra cilantro, sour cream, and cashew cream as desired.