Potato and Green Chile Soup

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

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 343 Calories

Ingredients

• 2 cups milk
• ⅓ cup all-purpose flour
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ teaspoon ground cumin
• 1 medium onion, chopped
• 2 cups beef broth
• ½ teaspoon salt, or to taste
• 1 clove garlic, minced, or more to taste
• 1 pinch ground black pepper to taste
• 4 tablespoons salted butter
• ½ teaspoon dried Mexican oregano
• 4 medium potatoes, peeled and cubed, or more to taste
• 28 ounces canned roasted Hatch green chile peppers, diced

Recipe Instructions

Step 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.

Step 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.

Step 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.