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Potato and Green Chile Soup

Rated as 4 out of 5 Stars

"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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1 h 5 m servings 343
Original recipe yields 8 servings


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  1. 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.
  2. 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.
  3. 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

Per Serving: 343 calories; 16.3 36.2 14.9 48 586 Full nutrition

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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 ...

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.