5medium potatoesscrubbed and diced (leave peels on if they're nice and clean and potatoes are organic; otherwise peel)
32-ouncecarton low-sodium vegetable broth plus 2 cups wateror 4 cups water with 2 vegetable bouillon cubes
1cupchopped fresh ripe tomatoessubstitute canned if good tomatoes are unavailable
1 to 1 ½cupsfresh or thawed frozen corn kernels
1 to 2fresh jalapeñosor 1 to 2 mild poblano chiles, seeded and finely chopped
Salt and freshly ground pepper to taste
¼cupfinely chopped fresh cilantro or parsleyor more, as desired.
Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and green pepper and sauté until the mixture begins to turn golden.
Add the potato dice and broth or water with bouillon cubes. Bring to a slow boil, then lower the heat and simmer gently, covered, until the potatoes are tender, about 15 to 20 minutes.
Reach into the pot and mash about half the potatoes roughly, or just enough to thicken the base.
Add the tomatoes, corn, green chilies, cumin, and oregano. Add additional water as needed to give the soup a thick but not overly dense consistency. Stir together, return to a simmer, then simmer gently for 10 to 15 minutes, or until the tomatoes and corn are done.
Season with salt and pepper and simmer over very low heat, stirring frequently, for another 5 minutes.
Serve at once, or let stand for an hour or so before serving. Heat through as needed and adjust the consistency with more water if the soup becomes too thick.
Just before serving, taste to adjust seasonings and stir in the cilantro or parsley.
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