Description
A warm, cheesy, and slightly spicy soup made with potatoes, green chilies, and creamy cheese, perfect for chilly evenings.
Ingredients
Scale
- 4 medium starchy potatoes (like Russets), diced
- 1 can of mild green chilies (or 2 fresh, diced)
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1 cup milk or heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Prep your veggies by dicing the potatoes, onion, and mincing the garlic.
- In a large pot, heat olive oil over medium heat, add the onion, and sauté for about 5 minutes until translucent. Add garlic and cook for another minute.
- Add diced potatoes and green chilies to the pot, stir, and cook for another 5 minutes.
- Pour in the broth and bring it to a simmer. Cover and cook for about 20 minutes, or until the potatoes are tender.
- Optionally, use an immersion blender to puree part of the soup for a creamy consistency.
- Stir in milk or cream and cheddar cheese, cooking over low heat until cheese is melted.
- Add salt and pepper to taste.
- Ladle into bowls, garnishing with additional cheese or cilantro if desired.
Notes
This soup freezes well, making it a great make-ahead option. Adjust the number of green chilies based on your heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg