Active Time

　　20 min

　　Total Time

　　35 min

　　Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the Accompaniments in separate bowls for an interactive touch.

　　

Ingredients

Makes 6 main-course servings

　　3 tablespoons olive oil

　　1 large onion, chopped

　　1 fresh jalapeño, seeded and finely chopped

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1 1/2 lb large yellow-fleshed potatoes such as Yukon Gold (about 2)

　　3 1/4 cups reduced-sodium chicken broth (26 fl oz)

　　1 cup water

　　1 (10-oz) package frozen corn (not thawed)

　　3 tablespoons fresh lime juice

　　1/4 cup finely chopped fresh cilantro

　　Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges

　　

Step 1

Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.

　　

Step 2

Meanwhile, peel potatoes and cut into 1-inch pieces.

　　

Step 3

Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.

　　

Step 4

Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.

　　

Step 5

Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.

　　

Step 6

Stir in lime juice, cilantro, and salt to taste.