Chile Potato Soup

Chile Potato Soup

Time: 1 hrs 20 mins


  • 5 lbs peeled and diced yukon gold potatoes
  • 2 large onions, peeled and diced
  • 4 -5 large green chilies (peeled and diced)
  • 4 cups chicken broth
  • 2 cups heavy cream or 2 cups half-and-half
  • 1/2 cup butter, divided
  • 4 tablespoons flour
  • salt and pepper, to taste
  • 6 -8 corn tortillas, cut into strips (May use broken tortilla chips)
  • shredded monterey jack cheese (to garnish)


  • 1 Saute diced onions and chiles in 4 T butter until soft.
  • 2 Place diced/peeled potatoes into LARGE pot. Cover with chicken broth and water. Add in onions and chiles. Bring to a boil, reduce to simmer. Cook until potatoes are very tender (mushy soft).
  • 3 Drain, reserving 1/2 of cooking water/broth. Return drained potatoes/chiles/onions to cooking pot.
  • 4 Place 1/2 of potatoes/onions/chiles into food processor or blender. Puree. Return to puree to cooking pot.
  • 5 Melt remainin 4 T butter in skillet. Stir in 4 T flour to make a blond roux. Stir in cream (or half-and-half) and reserved cooking broth until warm. Do not boil.
  • 6 Pour into potato mixture. Heat all until bubbly hot.
  • 7 While heating soup. Fry tortills strips until browned and drain well.
  • 8 Serve soup in individual bowls garnished with tortills strips and cheese. Enjoy!
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