Potato And Green Chile Soup Recipes

Steps:

• 1. Cook potatoes in boiling water for about 8-10 minutes, just until barely tender. They will continue to cook with the other vegetables in the next step. Drain off water and return potatoes to the pot. Add milk, cream, and salt. Heat to a simmer, but do not boil.
• 2. Meanwhile in a medium skillet cook bacon and onions together until bacon is almost crisp. Drain grease. Add garlic, cumin, and oregano. Cook for an additional 2 minutes. Drain mixture well and then add to potato mixture in pot. Add all other vegetables, beans, and peppers. Cover and cook at a low simmer for about 20 minutes or until zucchini is tender. Taste. Add salt, pepper, and fresh cilantro as desired. Serve in big bowls sprinkled with pepper jack or sharp cheddar cheese.

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.

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

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.

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.