Potato And Green Chile Soup Recipes

POTATO, CHEESE, AND GREEN CHILI SOUP

Steps:

• Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and green pepper and continue to sauté until the mixture begins to brown lightly.
• Add the potatoes and water with bouillon cubes. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are just tender, about 15 minutes. Coarsely mash about half of the potatoes in the pot with a potato masher.
• Stir in the tomatoes, corn, chilies, and cumin, then cover and simmer gently for another 15 minutes, stirring occasionally.
• Sprinkle in the cheese, a little at a time, stirring it until fairly well melted. Add enough rice milk to give the soup a thick yet fluid consistency.
• Season with salt and pepper and continue to simmer over very low heat, stirring occasionally, for 5 minutes longer. If time allows, let the soup stand off the heat for an hour or so. Heat through before serving. Adjust the consistency with more rice milk if the soup becomes too thick, then taste to adjust the seasonings.
• Nutrition Information
• Per serving:
• Calories: 234
• Total fat: 11g
• Protein: 5g
• Fiber: 6g
• Carbohydrate: 33g
• Cholesterol: 0mg
• Sodium: 239mg

POTATO SOUP WITH CHEESE AND GREEN CHILES

Steps:

• Combine potatoes, celery, onion, 1/2 of the Cheddar cheese, green chiles, and pepper in a soup pot and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until celery is tender, 30 to 40 minutes. Add evaporated milk and butter. Stir in bouillon; taste and adjust if needed.
• Pour into serving bowls and top with remaining Cheddar cheese.

SOUTHWEST POTATO SOUP WITH GREEN CHILES

Steps:

• In a dutch oven, saute green onions in butter over medium heat. When onions have softened, add flour and cook for approx. 3-4 minutes.
• Add the hot milk to the onion mixture and cook, stirring constantly, until the soup begins to bubble.
• Reduce heat to low and add chiles and diced potatoes. Season with salt to taste.
• Simmer for approx. 10 minutes or until the potatoes are just tender. Remove 1 cup of soup and puree in a blender and return puree to pot. Add the jalapeno pepper and cook an additional 5 minutes.
• Serve soup with cheese sprinkled on top and add additional chopped green onion for garnish.

PATRICIA'S GREEN CHILE SOUP

Steps:

• Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

JAXON'S POTATO CHILE SOUP

Steps:

• Combine the first 6 ingredients.
• Bring to a boil and reduce heat, simmer 20 minutes.
• In a separate pan, melt the butter over low heat, add flour and blend until smooth.
• Cook the roux over low heat for 3 minutes, constantly moving it so it will not scorch.
• Strain liquid from potato/chile mixture and reserve 3 cups of the liquid.
• Mash half the potato/chile mixture, reserving the other half.
• Stir the reserved cooking liquid into the roux, raise the heat and whisk with a wire whip until thickened.
• Add milk to thickened liquid and continue to stir until it comes to a simmer.
• Turn off the heat, add mashed and unmashed potato/chile mixture.
• Serve topped with shredded cheese on top.

MERM'S POTATO CHEESE SOUP WITH GREEN CHILIES

Steps:

• Heat butter in large dutch oven or other large soup pan over medium heat.
• Add onion and garlic; cook until onion is tender.
• Stir in potatoes and cook for abbout 1 minute.
• Stir in flour until smooth and continue cooking 1 minute.
• Slowly add broth stirring well.
• Bring to a boil. Cover and reduce heat. Simmer 30 minutes or until potatoes are tender.
• Stir in milk, chiles and salt.
• Heat until simmering.
• Add cheeses; cook and stir just until cheeses melt. Do not boil. Add pepper to taste. Serve in individual bowls. Garnish as desired.