Hearty Corn Chile Potato Soup Recipes

Steps:

• 1. In medium pan saute the sliced celery and chopped onion in the butter until onion is translucent
• 2. In large soup pot, add celery and onion, add the rest of the ingredients EXCEPT the evaporated milk and flour.
• 3. bring to a boil then lower heat to simmer, cover and cook 15 minutes or until potatoes are tender
• 4. In a medium bowl add the flour and a small amt of the evaporated milk, just enough to make a paste, slowly stir in the remaining milk and stir until no lumps remain
• 5. when potatoes are tender turn the heat up to med/high and slowly stir in flour/milk mixture, bring to boil and stir until soup is thick. Remove bay leaf and serve,

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.

Steps:

• In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Steps:

• In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
• Mix the chives into the pot, and continue cooking 5 minutes before serving.

Steps:

• Melt butter in large saucepan over medium-high heat. Add celery and onion. Cook for 1 to 2 minutes or until onion is tender.
• Add water, potatoes, corn, chiles, bouillion, paprika and bay leaf. Bring to a boil, reduce heat to low, and cover.
• Cook, stirring occasionally, for 15 minutes or until potatoes are tender.
• Stir a small amount of evaporated milk into flour in a small bowl to make a smooth paste. Gradually stir in remaining milk.
• Stir milk mixture into soup.
• Cook, stirring constantly, until soup comes just to a boil and thickens slightly.
• Season with salt and pepper.