Potato and Green Chile Soup recipe
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Ingredients
- 4 tablespoons salted butter 1 medium onion, chopped 1 clove garlic, minced, or more to taste 4 medium potatoes, peeled and cubed, or more to taste ⅓ cup all-purpose flour 2 cups beef broth 28 ounces canned roasted Hatch green chile peppers, diced 2 cups milk ½ teaspoon ground cumin ½ teaspoon dried Mexican oregano ½ teaspoon salt, or to taste 1 cup shredded Monterey Jack cheese 1 cup shredded Cheddar cheese ground black pepper to taste
Nutrition Info
- 343.1 caloriescarbohydrate: 36.2 gcholesterol: 47.5 mgfat: 16.3 gfiber: 5 gprotein: 14.9 gsaturatedFat: 10.2 gservingSize: -sodium: 585.9 mgsugar: 8.9 gtransFat: : -unsaturatedFat: : -
Directions Potato and Green Chile Soup
Directions
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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.