Description
This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.
Ingredients
- 4 tablespoons salted butter
- 1 medium onion, chopped
- 1 clove garlic, minced, or more to taste
- 4 medium potatoes, peeled and cubed, or more to taste
- 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
- ground black pepper to taste
Instructions
- 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; do not allow to 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.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 8