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Ingredients1 h 5 m servings 343
Original recipe yields 8 servings
- 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.
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- 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.
Per Serving: 343 calories; 16.3 36.2 14.9 48 586 Full nutrition
ReviewsRead all reviews 2
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 ...