1 pound russet potatoes, peeled and cut into 1/2-inch pieces
2 medium garlic cloves, minced
2 medium jalapenos, seeded and diced
1 tsp ground cumin
1 tsp paprika
salt & pepper
3 cups water
6 fresh ears of corn, shucked and kernels cut off (about 4 1/2 cups)
1/2 cup heavy cream
2 ounces crumbled feta cheese
2 green onions, thinly sliced
DIRECTIONS
Melt the butter in a dutch oven or large pot over medium-high heat.
Add the onion, celery, potato, garlic, jalapeno, cumin, paprika 1 tsp salt, and 1/2 tsp pepper to the pot and cook, stirring occasionally, for about 3 minutes.
Pour in the water then bring to a boil.
Reduce the heat to medium and cook until potatoes are just tender, about 10 minutes.
Stir in the corn kernels and cook, stirring occasionally, for about 3 more minutes.
Ladle half the soup into a blender or food processor and blend until smooth then pour back into the pot.
Stir the heavy cream into the soup and cook until heated through, about 3 more minutes.
Season the soup with salt and pepper to taste then serve topped with crumbled feta and sliced green onion.
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