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.
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
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
MERM'S POTATO CHEESE SOUP WITH GREEN CHILIES
One taste of this soup at my grandparents' then favorite Mexican restaurant in Tucson - Molina's - and my mom (whose grandchildren called Merm) had to make her own. This is how she made hers and actually everyone liked Mom's version (made with love) better than Molina's. This is pure comfort food for my Dad and for me and we chat about memories of my beloved Mother as we eat. Serve with fresh warm flour tortillas for dipping and of course a nice Mexican beer.
Provided by Sooz Cooks
Categories Mexican
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
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.
POTATO SOUP WITH GREEN CHILIES AND CHEESE
Make and share this Potato Soup With Green Chilies and Cheese recipe from Food.com.
Provided by Misti_Country_Girl
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in 3-quart pan over medim heat. Add onion and garlic; cook until onion is tender.
- Stir in potatoes; cook one minute.
- Stir in flour; continue cooking1 minute.
- Stir in broth.
- Bring to boil, stirring constantly.
- Cover; reduce heat and simmer 20 minutes or until potatoes are tender.
- Stir in milk, chilies and celery salt; heat to simmering.
- Add cheeses; stir and heat just until cheese melts. DO NOT BOIL.
- Add pepper to taste. Serve hot. Garnish with celery leaves.
Nutrition Facts : Calories 301.9, Fat 19.7, SaturatedFat 10, Cholesterol 46, Sodium 672.4, Carbohydrate 17.3, Fiber 1.6, Sugar 2.1, Protein 14.5
CREAMY GREEN CHILI AND CHEESE SOUP
This sounds perfect for cold nights! Potatoes, green chiles, cream and cheese!?? Doesn't get much better than that! Source: internet
Provided by jovigirl
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
- Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
- Cook for 20 minutes or until potatoes are tender.
- Add green chiles, cream and cheese.
- Heat until cheese is melted.
- Season with salt and black ground pepper to taste. Garnish with cilantro.
Nutrition Facts : Calories 348.7, Fat 26.6, SaturatedFat 16.3, Cholesterol 77.8, Sodium 1157.8, Carbohydrate 16.1, Fiber 2.3, Sugar 3.8, Protein 12.6
POTATO CHEESE SOUP WITH SALMON
I started cooking for a harvest crew when I was 10 years old. Now, 40 years later, my husband and I live in the heart of a potato-growing area. One year, this recipe won me a prize! -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly., Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 505 calories, Fat 31g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 737mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.
POTATO SOUP WITH CHEESE AND GREEN CHILES
This is a recipe that came down from my mom and dad from the "lean years." It's quick and easy and forgiving on quantities.
Provided by Shelby Breckenridge
Time 55m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 432.3 calories, Carbohydrate 33 g, Cholesterol 79.8 mg, Fat 25.1 g, Fiber 3.9 g, Protein 19.9 g, SaturatedFat 15.7 g, Sodium 1007.4 mg, Sugar 10 g
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
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