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Potato and Green Chile Soup

Potato and Green Chile Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 50 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Basic Ingredients

    • 🧈 4 tablespoons salted butter
    • 🧅 1 medium onion, chopped
    • 1 clove garlic, minced
    • 🥔 4 medium potatoes, peeled and cubed
    • 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
    • 1 pinch ground black pepper to taste

STEPS

1

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.

2

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; do not allow to boil.

3

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.

NUTRIENTS

Per 1 serving

🔥

343

Calories

  • 15
    Protein
  • 36
    Carbs
  • 16
    Fats

💡 For extra flavor, consider adding crispy bacon bits or a dollop of sour cream for garnish.Use a whisk for stirring flour into the butter to ensure smooth consistency.Leftovers can be refrigerated in an airtight container for up to 3 days.If you like spice, add a pinch of cayenne pepper.