Recipe: Epazote and Potato Soup

I cut this recipe from the newspaper, it is credited to the cookbook Nothing Fancy.

Epazote is an Hispanic herb with dark green leaves. If I could get the Epazote plant in my herb garden to grown big enough, I would like to try this recipe.

EPAZOTE AND POTATO SOUP
Source: Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food by Diana Kennedy
Makes 4 servings

3 rounded Tablespoons unsalted butter
1/2 small white onion, thinly sliced
1/2 pound waxy potatoes, peeled and cut into thin rounds
4 cups well-seasoned chicken broth
1 fresh chile Serrano, roughly chopped
5 heaped Tablespoons roughly chopped epazote
Sea salt and freshly ground black pepper to taste
GARNISH:
2 chiles Serrano (or more), finely chopped (optional
1/2 cup fried tortilla squares or croutons

Melt the butter in a saucepan, add the onion and potatoes, and cook gently, without browning, for about 5 minutes.

Add the broth and cook over a medium flame until the potatoes are just soft but not mushy about 15 minutes.

Blend, in the blender, a little at a time together with the chile and the epazote. If you want an appetizing green-speckled effect, then do not over blend.

Return the blended mixture to the pan and simmer for about 8 to 10 minutes. The soup should not be too thick, but it will thicken as it stands and may be diluted with a little more chicken broth to taste. Adjust salt to taste and add the pepper.

TO SERVE:
Serve garnished with more chopped chile-if you like it-and fried tortilla squares or croutons.

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Editor's note:
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Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food by Diana Kennedy