This comforting soup is delicately spiced with classic flavors and ingredients of the Southwest.

　　

Ingredients

serves 4

　　4 large russet potatoes, peeled and quartered

　　6 cups chicken stock (page 91) or water

　　3 cloves garlic, whole

　　1 teaspoon coriander seeds

　　1 teaspoon cumin seeds

　　1 (4-ounce) can diced roasted green chiles

　　1 bunch green onions, green parts only, thinly sliced

　　1/2 cup cilantro leaves, coarsely chopped

　　1 cup sour cream

　　Salt

　　

Step 1

Place the potatoes, stock, and garlic in the slow cooker. Cover and cook on low for about 4 hours, until the potatoes are tender when pierced with a fork. Using a handheld blender, carefully purée the potatoes and garlic until smooth.

　　

Step 2

Grind the coriander and cumin seeds in a coffee mill or using a mortar and pestle and add to the soup. Add the chiles, green onions, cilantro, sour cream, and salt to taste and stir well. Continue cooking for 1 hour. Ladle into bowls and serve at once.

　　Cooks' Note

　　Suggested Beverage: Mount Palomar Winery in Temecula, California, makes the only Cortese (a northern Italian white wine grape variety) in the United States, as far as I know. Winemaker Etienne Cowper discovered Cortese vines in an abandoned vineyard in New Mexico and moved cuttings to a vineyard in Temecula. It’s a crisp, delightful wine and goes beautifully with this soup.

　　The Gourmet Slow Cooker: Volume II