Go Back

Potato Soup With Cheese And Green Chiles

Potato soup with cheese and green chiles made with a creamy, thick broth by simmering Yukon gold potatoes and mashing half for body. Pepper jack and cheddar melt in at the end for a smooth, golden finish with Tex-Mex flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and build the thickener
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant.
  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 potatoes are tender
  1. Pour in the chicken broth and add the cubed potatoes and diced green chiles, then simmer for 20 minutes until the potatoes are tender.
Finish with cream and cheese
  1. Mash about half of the potatoes in the pot to thicken the soup while keeping some chunks.
  2. Stir in the heavy cream, then add both cheeses and stir until fully melted and smooth.
  3. Season with salt and pepper to taste, then serve hot with sour cream, cilantro, and tortilla strips.

Notes

For the thickest texture, mash the potatoes while they’re still hot so they blend smoothly into the broth. Store leftovers in the fridge up to 4 days; reheat gently over low heat and add a splash of broth if it thickens too much. Freezing is not recommended because the cream can separate. For a dairy-light swap, use half-and-half and a reduced-fat cheese blend, keeping the same melt-in method.