This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

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.

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  • 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
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Reviews (3)

Most helpful positive review

Rating: 4 stars
04/24/2020
I wound up adding diced ham at the end because I felt it needed some kind of protein. The cooking method of the potatoes didn't really work for me, not enough broth. I added the milk and gently simmered until the potatoes were tender. It also needs a lot more seasoning than the amount called for. I also thought the amount of cheese was excessive, so I halved it. Thanks for sharing your recipe. Read More
(2)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/24/2020
I wound up adding diced ham at the end because I felt it needed some kind of protein. The cooking method of the potatoes didn't really work for me, not enough broth. I added the milk and gently simmered until the potatoes were tender. It also needs a lot more seasoning than the amount called for. I also thought the amount of cheese was excessive, so I halved it. Thanks for sharing your recipe. Read More
(2)
Rating: 4 stars
05/18/2020
Was absolutely delicious. I had some mushrooms that we’re going bad and added them to the soup. Was delicious I will make it again. Read More
Rating: 5 stars
06/05/2020
Used 4oz less green chilis Otherwise true to recipe tastes great. Read More
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