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
CHILI POTATO SOUP
Provided by Eloise Davison
Categories Soup/Stew Milk/Cream Onion Potato Appetizer Quick & Easy Bacon Spice Winter House & Garden Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 11
Steps:
- Fry bacon until crisp in the saucepan used for making the soup. Remove bacon. Add onion to hot bacon fat and sauté until limp. Add potatoes, boiling water and salt. Cover. Cook until potatoes are soft. Then mash, and add milk and seasonings. Heat thoroughly. Serve with grated cheese sprinkled over the top.
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
LOADED BAKED POTATO SOUP (CHILI'S COPYCAT RECIPE) RECIPE - (3.7/5)
Provided by á-40713
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F and bake the potatoes for 1 hour or until done. Remove potatoes from oven to cool. As potatoes cool, prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer 5 minutes. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. Add chopped baked potato and half-and-half to the saucepan. Bring soup back to a boil, then reduce heat and simmer for 15 minutes or until thick. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.
JAXON'S POTATO CHILE SOUP
Jaxon's is local and they make the best potato soup with green chile. The recipe is printed in the El Paso Junior League cookbook and there have been people to buy the cookbook for this recipe.
Provided by PaulaG
Categories Potato
Time 1h
Yield 8 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 216.8, Fat 7.1, SaturatedFat 4.2, Cholesterol 20.4, Sodium 600.1, Carbohydrate 30.3, Fiber 3.1, Sugar 2.5, Protein 8.5
POTATO AND CHILE SOUP
With fall quickly approaching, I'm looking to expand my collection of comforting soups. Though I have not tried this one yet, it looks like it has great possibilities.
Provided by justcallmetoni
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 293.7, Fat 5.2, SaturatedFat 0.7, Sodium 58.3, Carbohydrate 56.1, Fiber 8.5, Sugar 9.8, Protein 9.5
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