Potato And Chile Soup Food

CHILI-TOPPED POTATO SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Prick potatoes with a fork. Transfer to a 10x15-inch baking pan.
• Bake in the preheated oven, turning once, until tender, about 1 hour.
• Meanwhile, for chili, add ground beef, onion, and garlic to a large saucepan. Cook over medium heat, stirring to break up lumps, until meat is browned and onion is tender, about 10 minutes. Drain grease.
• Add tomato sauce, chili beans, and chili seasoning mix to saucepan. Bring to a boil. Reduce heat to low and simmer, covered, at least 10 minutes to let flavors meld.
• When potatoes are cool enough to handle, use a spoon to scoop potato pulp into large bowl. (You should have about 4 cups pulp). Discard skins. Add broth to bowl. Mash potatoes until smooth.
• Melt butter in a 4- to 5-quart Dutch oven over medium heat. Stir in flour and cook, whisking constantly to make a light roux, about 2 minutes. Gradually whisk in milk, 1 cup at a time. Cook, whisking constantly, until lightly thickened. Stir in potato mixture, buttermilk, salt, and pepper. Cook, stirring frequently, until heated through, 3 to 5 minutes (soup will be very thick). Remove from heat and gradually stir in 1 cup cheese.
• Divide soup among bowls. Top with chili, sour cream, remaining 1/2 cup cheese, and chives (if using).

CHILE, COCONUT, SWEET POTATO & RED LENTIL SOUP

Steps:

• Heat 1 tablespoon of the oil in a large saucepan, add the onions and allow to soften over a low heat for 5 minutes. Add the ground coriander, cumin seeds and chile flakes and fry for about 1 minute before adding the sweet potatoes and the split peas.
• Pour over the coconut milk and stock and season with salt and pepper. Bring to the boil and cook for 10 minutes, then reduce the heat and simmer gently for 15 minutes until tender.
• Use a hand-held stick blender or food processor to blitz until smooth, adding more stock if needed. Garnish with a scattering of chile flakes and serve.

POTATO AND CHILE SOUP

Steps:

• Cut cleaned and unpeeled potatoes into large cubes (about 1 to 1 1/2 inches). Bring water and potatoes to a low boil, cooking until the potatoes are tender.
• While potatoes are cooking, place oil and onions in a skillet and cook until onions are cooked soft and translucent but not brown. Add peppers, cumin, basil and garlic and continue cooking until peppers are tender, about 6-9 minutes.
• Place potatoes and three quarters of the water into a blender or food processor, reserving the remaining water. Blend until smooth.
• Return processed potatoes to pot, adding peppers and milk. Use reserved water to thin the soup further if desired. Warm over low heat until it is ready to serve.
• Garnish with scallions or cilantro if desired.

POTATO AND GREEN CHILE SOUP

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.

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.

MEAT AND POTATO CHILI SOUP

Steps:

• Heat oil in Dutch oven over med.
• -highheat.
• Add meat and onion; cook 5 tp 6 minutes or until meat is browned, stirring frequently.
• Drain.
• Add all remaining chili ingredients, except potatoes.
• Leave hot peppers whole.
• Reduce heat to med; cover and cook 40 to 50 minutes or until meat is tender, stirring occasionally.
• Stir in potatoes; cook 15 t0 20 minutes or until potatoes are tender.
• Remove bay leaf and hot peppers.
• To serve, ladle chili into bowls; top each with a dollop of sour cream and/or horseradish.

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.

SWEET POTATO & CHILI SOUP

Steps:

• Heat the oil in a large saucepan and fry the onions and garlic until soft and golden.
• Stir in the chilies, sweet potatoes and carrots. Add stock.
• Cover and bring to a boil. Simmer for 20 minutes or until all veggies are tender.
• Puree the soup, in batches if necessary, then return to the pan. Season and if necessary, add a bit of water to adjust the consistency.
• Serve with crusty bread.