Lemony Turmeric Potato Soup

Preparation

1. Step 1

   In a large pot, combine the potatoes, turmeric, crushed red pepper, salt and 8 cups water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.

2. Step 2

   Meanwhile, whisk together the flour and ½ cup water in a liquid measuring cup to combine.

3. Step 3

   When the potatoes are cooked, use a slotted spoon to transfer them to a bowl, keeping the broth in the pot over high heat. Slowly dribble the flour mixture into the broth, whisking constantly to ensure the flour is evenly mixed in. Continue whisking while the broth returns to a boil. Reduce the heat to medium-low and simmer, whisking occasionally, until the broth is bright yellow and thickened, 15 to 20 minutes.

4. Step 4

   Return the potatoes to the soup. Add the lemon juice, stir, and taste for salt and lemon, adding more to your preference. Ladle into bowls and serve with a mound of crushed jalapeño chips on top.