Potato Soup With Cheese And Green Chiles Food

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.

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.

POTATO CHEESE SOUP

Steps:

• In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
• In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
• Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.

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.

POTATO SOUP WITH GREEN CHILIES AND CHEESE

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.

CREAMY GREEN CHILI AND CHEESE SOUP

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.

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

CROCK POT POTATO SOUP WITH CHILIES AND CHEESE

Steps:

• Pour chicken broth, cream of chicken soup and onion powder into the crock pot and stir well to combine.
• Add diced potatoes and diced green chilies and stir.
• Cover crockpot and cook on low 8-10 hours.
• Place cubed cream cheese in a bowl in the microwave and microwave for 1 minute.
• Add cream cheese to the crock pot and stir until melted and blended.
• Cover crock pot and cook for an additional 30 minutes (if you don't have time for this step, you can microwave the cream cheese for a bit longer).
• Serve with shredded cheese as garnish and flour tortillas.

SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
• Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
• Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.