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Potato and Green Chile Soup
Potato and Green Chile Soup
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Creamy, cheesy soup featuring potatoes and zesty Hatch green chiles, ideal for any meal.
Ingredients:
  • 4 tablespoons salted butter
  • 1 medium onion, chopped
  • 1 clove garlic, minced, or more to taste
  • 4 medium potatoes, peeled and cubed, or more to taste
  • 0.33333334326744 cup all-purpose flour
  • 2 cups beef broth
  • 28 ounces canned roasted Hatch green chile peppers, diced
  • 2 cups milk
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon dried Mexican oregano
  • 0.5 teaspoon salt, or to taste
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 1 pinch ground black pepper to taste
Instructions:
  • In a large Dutch oven or heavy-bottomed soup pot, melt butter over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute. Add potatoes and cook for an additional minute.
  • Add flour and whisk until a smooth mixture forms. Cook for 1 minute, stirring constantly until lightly browned. Pour in broth gradually, stirring until fully combined. Bring to a gentle simmer. Cover and cook for about 30 minutes, stirring occasionally, until the potatoes are tender without allowing it to reach a boil.
  • Combine the chile peppers, milk, cumin, oregano, and salt in a saucepan and bring to a gentle simmer. Quickly remove from heat before it boils. Stir in the Monterey Jack cheese and Cheddar cheese until melted. Season with pepper, then serve.

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