Potato Soup with Capers by B.J. Hanson

1 pound baby potatoes

1 pound Yukon gold or russet potatoes

2 yellow onions

3 cloves garlic

1 tablespoon finely chopped ginger root

4 tomatoes

2 ears corn

4 tablespoons oil

4 pounds chicken pieces

2 teaspoons cumin seeds

6 cups Basic Chicken Broth (see recipe on page 3)

1 cup cream

2 tablespoons fresh chopped cilantro

3 tablespoons capers

• Place the baby potatoes in a pot, cover with water, and bring to a boil; reduce to a simmer and cook for 12 to 18 minutes, until tender.

• Meanwhile, peel the other potatoes and submerge them in a bowl filled with cold water. Finely chop the onions, garlic, and ginger root. Coarsely chop the tomatoes. Shuck (or defrost) the corn. Using a sharp knife, cut the kernels of the cobs, and discard the cobs.

• Heat the oil in a large skillet. Place the chicken pieces, in a single layer, and brown for 7 minutes on each side. Using a slotted spoon, remove the pieces and set aside, reserving 1–2 tablespoons of the fat.

• In a soup pot, combine the reserved fat, the onions, garlic, cumin seeds, and ginger, stirring for 10 minutes. Add the chicken broth. While it is coming to a boil, slice the big potatoes as thin as possible (as thin as potato chips if you can). Add them to the pan, along with the tomatoes and the chicken pieces. Reduce to a simmer and cook for 15 minutes, frequently skimming off any fat that rises to the top.

• Remove from heat and allow to cool slightly. Take out the chicken pieces and set aside. Using a blender or food processor, purée the soup. Return the mixture to the soup pot and heat thoroughly on medium.

• Remove the skin and bones from the chicken pieces, cubing the meat and discarding the rest. Add the meat and the corn kernels to the pot. Cut the cooked baby potatoes into halves and add them to the soup pot.

• Remove from heat. Chop the cilantro and add it to the pot, along with the capers. Drizzle in the cream, stirring constantly. Return the pot to the heat and bring the mixture to a gentle simmer; cook for 5 minutes, making sure not to let it boil.

If corn isn't in season, you can use 10 ounces of frozen corn kernels to replace the 2 ears called for.