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Potato Soup With Cheese And Green Chiles

Potato soup with cheese and green chiles made in one pot, simmered until the Yukon gold potatoes are tender and then partially mashed for a thick, creamy texture. Finished with pepper jack and cheddar for melty flavor and a Tex-Mex kick.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 663
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb Yukon gold potatoes
  • 2 can (4 oz) diced green chiles
  • 1 onion
  • 4 garlic
  • 4 cup chicken broth
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 2 cup heavy cream
  • 2 cup shredded pepper jack cheese
  • 1 cup shredded cheddar
  • 0.25 salt to taste
  • 0.25 pepper to taste
Serving
  • 1 sour cream
  • 1 cilantro
  • 1 tortilla strips

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and build the roux
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened and lightly translucent.
  2. Add the minced garlic and cook for 1 minute, stirring constantly so it doesn’t brown.
  3. Stir in the cumin and smoked paprika, then whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Simmer until the potatoes are tender
  1. Pour in the chicken broth, then add the cubed Yukon gold potatoes and diced green chiles; bring to a gentle simmer and simmer for 20 minutes, until the potatoes are tender.
  2. Mash about half of the potatoes in the pot to thicken the soup while keeping some chunks for texture.
Make it creamy and cheesy
  1. Stir in the heavy cream and bring the soup back to a gentle simmer, then reduce to maintain a steady simmer.
  2. Add the shredded pepper jack cheese and shredded cheddar, stirring until fully melted and smooth.
  3. Season with salt and pepper to taste, then serve hot with sour cream, cilantro, and tortilla strips as toppings.

Notes

Pro tip: for the creamiest texture, mash the potatoes directly in the pot right after the 20-minute simmer so the starch thickens the broth naturally. Store covered in the refrigerator up to 3-4 days; reheat gently on the stove, stirring to loosen with a splash of broth if needed. Freezing is not recommended because the dairy can separate after thawing. For a dairy-light swap, use evaporated milk or half-and-half in place of heavy cream and use reduced-fat cheese.