Potato and Green Chile Soup
Description
Potatoes and Hatch green chiles are the backbone of this easy, cheesy soup that's perfect for either lunch or dinner.
Ingredients
•
4 tablespoons salted butter
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1 medium onion, chopped
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1 clove garlic, minced, or more to taste
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4 medium potatoes, peeled and cubed, or more to taste
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1/3 cup all-purpose flour
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2 cups beef broth
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28 ounces canned roasted Hatch green chile peppers, diced
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2 cups milk
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1/2 teaspoon ground cumin
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1/2 teaspoon dried Mexican oregano
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1/2 teaspoon salt, or to taste
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1 cup shredded Monterey Jack cheese
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1 cup shredded Cheddar cheese
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1 pinch ground black pepper to taste
Directions
1
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.
2
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.
3
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.