Potato And Smoked Chile Soup Recipes

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ABSOLUTELY ULTIMATE POTATO SOUP



Absolutely Ultimate Potato Soup image

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

Steps:

  • In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  • Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
  • In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g

SAUSAGE POTATO SOUP



Sausage Potato Soup image

After a full day of teaching and coaching, I'm often too tired to spend a lot of time preparing dinner. So I rely on this thick, chunky blend that I can have on the table in 30 minutes. The whole family enjoys the wonderful flavor of the smoked sausage. -Jennifer LeFevre, Hesston, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound smoked kielbasa, diced
6 medium potatoes, peeled and cubed
2 cups frozen corn
1-1/2 cups chicken broth
1 celery rib, sliced
1/4 cup sliced carrot
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
2/3 cup shredded cheddar cheese
1 teaspoon minced fresh parsley

Steps:

  • In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.

Nutrition Facts : Calories 380 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 955mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein.

POTATO AND GREEN CHILE SOUP



Potato and Green Chile Soup image

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

Provided by Franny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g

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