There are certain things I make in the kitchen that never really have a recipe. I add a little of this, taste, add a little more of that, and somewhere along the way it becomes something I know I’ll want to make again.
This soup was one of those.
It’s creamy without being overly heavy, with red potatoes, sweet corn, avocado, lots of cilantro and green onion. There are even a few broccoli florets blended in for a little extra goodness, although you’d never really know they’re there. A splash of cream gives it a little richness, while the avocado and potatoes do most of the work to make everything thick and creamy.
This is also very much a measure-with-your-heart recipe. The amounts below are a starting point, but taste as you go. Add more broth if it feels too thick, another squeeze of lemon if it needs brightness, more salt if the flavors aren’t quite there yet. That’s basically how I made it.
what you’ll need
- 3 large red potatoes, roughly chopped
- 1 yellow onion, chopped
- 2 bunches Mexican green onions, divided
- A good knob of butter
- Bone broth, enough to cook the potatoes, plus more as needed
- A few small broccoli florets
- A splash of heavy cream
- Corn, however much feels right, divided
- 1 bunch fresh cilantro, stems and all
- 1 avocado
- Fresh lemon
- Salt
- Black pepper
- Lemon pepper
for serving
- Shredded rotisserie chicken
- Fresh green onion
- Fresh cilantro leaves
- Crumbly cheese, like cotija or queso fresco
- Crumbled bacon
- Crushed tortilla chips
how to make it
Start with a good knob of butter in a large pot. Add the yellow onion and most of the Mexican green onions and sauté for a few minutes, just until everything begins to soften.
Add the chopped red potatoes, a few small broccoli florets and enough bone broth to cook everything down. The broccoli is really just there for a little added nutrition since it all gets blended together in the end.
Add a splash of heavy cream and let everything simmer until the potatoes and broccoli are completely soft. If it starts getting too thick or needs more liquid along the way, add another splash of bone broth.
Once the potatoes are soft, add some of your corn and let it cook for another few minutes.
While everything is cooking, grab your bunch of cilantro. Cut off a little of the leafy top and set it aside for garnish, but keep the rest of the bunch, stems included, for the soup. Don’t toss those stems! They have so much cilantro flavor, and since everything is getting blended anyway, they’re perfect here.
Right before you’re ready to blend, add almost the entire bunch of cilantro, stems and all, along with the avocado and some additional green onion.
The timing of the cilantro is important. I add it right before blending rather than letting it simmer with the soup. It keeps the cilantro tasting fresh and bold and helps preserve that beautiful bright green color.
Blend everything until smooth and creamy. Add another splash of bone broth if needed until the consistency feels right to you.
Then season with salt, black pepper, lemon pepper and a good squeeze of fresh lemon. Taste as you go and keep adding a little of whatever it needs until it tastes right.
Stir in another handful of corn after blending so you still get those whole kernels and a little texture throughout.
finish your bowl
Spoon the soup into a bowl and top with shredded rotisserie chicken, green onion, the cilantro leaves you reserved earlier, crumbled cheese, bacon and crushed tortilla chips.
You get the creamy potato and avocado base, little bites of sweet corn, that really fresh cilantro flavor and lemony brightness, followed by all the salty, crunchy goodness on top.
Nothing particularly complicated. Nothing measured down to the teaspoon. Just one of those cozy things that came together in my kitchen and was good enough that I knew I needed to actually write it down.
Measure with your heart. Taste as you go. Make it yours.
— The Slow Abode Collective