Southwest Potato Soup With Green Chiles 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:

• In a dutch oven, saute green onions in butter over medium heat. When onions have softened, add flour and cook for approx. 3-4 minutes.
• Add the hot milk to the onion mixture and cook, stirring constantly, until the soup begins to bubble.
• Reduce heat to low and add chiles and diced potatoes. Season with salt to taste.
• Simmer for approx. 10 minutes or until the potatoes are just tender. Remove 1 cup of soup and puree in a blender and return puree to pot. Add the jalapeno pepper and cook an additional 5 minutes.
• Serve soup with cheese sprinkled on top and add additional chopped green onion for garnish.

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.

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.