Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
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This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.


Recipe Summary

50 mins
1 hr 5 mins
15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.

  • Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.

  • Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.

Cook's Notes:

You can use any broth.

If roasting your own Hatch chile peppers, use 1 1/2 pounds. I prefer to remove the seeds before chopping, but if you would like more heat, then leave them in.

Nutrition Facts

343 calories; protein 14.9g; carbohydrates 36.2g; fat 16.3g; cholesterol 47.5mg; sodium 585.9mg. Full Nutrition