POTATO AND GREEN CHILE SOUP
This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.
Provided by Franny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- 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. Be sure the soup does not 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.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g
SWEET POTATO AND ROASTED PLANTAIN SOUP WITH FRIED PLANTAIN AND SMOKED CHILE CREMA
Steps:
- Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth.
- Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste.
- Smoked Chile Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt Combine creme fraiche and chipotle puree in a small bowl and season with salt. Assemble: Cilantro leaves Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves.
- Heat oil to 365 degrees F. in a medium skillet.
- Add plantains in batches and cook until golden .
- brown. Remove to a plate lined with paper towels and season with salt.
SWEET POTATO-GARLIC SOUP WITH CHILE OIL
This silky-smooth sweet potato soup features the deep flavor of roasted garlic and a splendid dose of garlicky, Sichuan peppercorn chile oil, which delivers heat and a tingling sensation with every spoonful. Roasting the sweet potatoes at a high temperature does a few things in this recipe: First, it develops the sweet potato's flavors, and second, it softens the tubers, yielding a smooth texture. Serve this soup with thick slices of buttered, toasted bread to sop it up.
Provided by Nik Sharma
Categories dinner, lunch, weekday, soups and stews, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Remove some of the excess paper from the head of garlic, leaving the bulb intact. Rub the bulb with 2 teaspoons oil and place it in the center of a rimmed baking sheet.
- In a large bowl, toss the sweet potatoes, onion and cumin seeds with the remaining 2 tablespoons olive oil. Spread them in a single layer on the baking sheet and roast until the sweet potatoes are slightly caramelized and tender and the garlic has softened, about 25 minutes. Remove from the oven and let rest until the vegetables are cool enough to handle, about 8 minutes.
- While the vegetables roast, prepare the chile oil: In a small saucepan over medium, heat the neutral oil, taking care not to burn it. (Measure the oil's temperature with a thermometer; it should read about 325 degrees. You could also test the temperature with a Sichuan peppercorn: It should sizzle when tossed in.)
- Once the oil is hot, remove it from the heat, add the red-pepper flakes, garlic and Sichuan peppercorns. Cover with a lid and let steep for at least 20 minutes. (The oil can be prepared a day ahead of time and stored in an airtight container in the refrigerator for up to 1 week.)
- Transfer the cooked sweet potato mixture to a blender. Squeeze the softened garlic pulp out of the cloves and add the pulp to the blender. Add 1/4 cup stock to the baking sheet and scrape off any bits that have stuck to the pan. Add the stock and bits to the blender. Add the remaining stock, the black pepper and turmeric to the blender and purée on high speed until smooth and creamy. Taste and add salt as needed. Transfer the soup to a medium saucepan and rewarm over low as needed.
- Divide the soup among bowls. Give the chile oil a stir and drizzle the soup with a generous tablespoon or two. Serve immediately.
GREEN CHILE, TOMATO, AND POTATO SOUP
From New Mexico Magazine. Add a pound of ground lamb or beef if you like. The "chili powder" should read chile, not chili, but the software keeps changing the spelling of the ingredient on me. It should be pure ground red chile, not chili powder, which has other ingredients added to it.
Provided by zeldaz51
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In medium-size soup pot, warm olive oil over medium to high heat until hot but not smoking. Add diced onion and sauté until clear (about 3 minutes), stirring occasionally to prevent burning.
- Add garlic and cook 2 minutes.
- Add tomatoes and cook 3 more minutes, stirring to prevent burning.
- Add green chile and cook another 2 minutes.
- Add potatoes, water, salt, black pepper, and red-chile powder. Stir. Bring to boil, then reduce heat and simmer 25 minutes, stirring occasionally until potatoes are soft. Remove from heat and serve immediately.
Nutrition Facts : Calories 219.1, Fat 7.2, SaturatedFat 1, Sodium 648.8, Carbohydrate 36.1, Fiber 5.8, Sugar 6.3, Protein 4.8
SOPA DE QUESO (CHEESE SOUP WITH GREEN CHILE AND POTATO)
Make and share this Sopa De Queso (Cheese Soup With Green Chile and Potato) recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 7h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the butter in a skillet over medium heat.
- Add the onion and garlic and cook slowly, stirring often, for 2 minutes.
- Add the tomato and cook, stirring frequently, until the pan is almost dry, about 5 minutes.
- Transfer to a 5-quart slow cooker.
- Peel the potatoes and cut into neat 1/2-inch cubes.
- You should have about 4 cups.
- Add to the slow cooker along with the broth and salt.
- Cover and cook on low for 6 hours.
- Add the poblanos and cheese and stir slowly until the cheese melts into the soup.
- Continue cooking on low for 30 minutes more.
- To serve, ladle the soup into bowls and sprinkle each serving with a little chopped cilantro.
Nutrition Facts : Calories 280.7, Fat 16.9, SaturatedFat 10.6, Cholesterol 50.5, Sodium 1514.9, Carbohydrate 17.2, Fiber 2.2, Sugar 3.9, Protein 16.1
HEARTY CORN CHILE POTATO SOUP
A big bowl of this soup with a crusty roll and a beverage is the perfect meal for lunch or supper. Perfect for a fall or winter day when you need something, quick hearty and DELICIOUS
Provided by Gail Herbest
Categories Cream Soups
Time 40m
Number Of Ingredients 13
Steps:
- 1. In medium pan saute the sliced celery and chopped onion in the butter until onion is translucent
- 2. In large soup pot, add celery and onion, add the rest of the ingredients EXCEPT the evaporated milk and flour.
- 3. bring to a boil then lower heat to simmer, cover and cook 15 minutes or until potatoes are tender
- 4. In a medium bowl add the flour and a small amt of the evaporated milk, just enough to make a paste, slowly stir in the remaining milk and stir until no lumps remain
- 5. when potatoes are tender turn the heat up to med/high and slowly stir in flour/milk mixture, bring to boil and stir until soup is thick. Remove bay leaf and serve,
POTATO AND CHILE SOUP
With fall quickly approaching, I'm looking to expand my collection of comforting soups. Though I have not tried this one yet, it looks like it has great possibilities.
Provided by justcallmetoni
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut cleaned and unpeeled potatoes into large cubes (about 1 to 1 1/2 inches). Bring water and potatoes to a low boil, cooking until the potatoes are tender.
- While potatoes are cooking, place oil and onions in a skillet and cook until onions are cooked soft and translucent but not brown. Add peppers, cumin, basil and garlic and continue cooking until peppers are tender, about 6-9 minutes.
- Place potatoes and three quarters of the water into a blender or food processor, reserving the remaining water. Blend until smooth.
- Return processed potatoes to pot, adding peppers and milk. Use reserved water to thin the soup further if desired. Warm over low heat until it is ready to serve.
- Garnish with scallions or cilantro if desired.
Nutrition Facts : Calories 293.7, Fat 5.2, SaturatedFat 0.7, Sodium 58.3, Carbohydrate 56.1, Fiber 8.5, Sugar 9.8, Protein 9.5
CHILE POTATO SOUP
This is a refinement of a dish from a popular local establishment. A friend served ours to the owner and he admitted that this was better! Pure comfort food.
Provided by Bill J.
Categories Low Protein
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute diced onions and chiles in 4 T butter until soft.
- Place diced/peeled potatoes into LARGE pot. Cover with chicken broth and water. Add in onions and chiles. Bring to a boil, reduce to simmer. Cook until potatoes are very tender (mushy soft).
- Drain, reserving 1/2 of cooking water/broth. Return drained potatoes/chiles/onions to cooking pot.
- Place 1/2 of potatoes/onions/chiles into food processor or blender. Puree. Return to puree to cooking pot.
- Melt remainin 4 T butter in skillet. Stir in 4 T flour to make a blond roux. Stir in cream (or half-and-half) and reserved cooking broth until warm. Do not boil.
- Pour into potato mixture. Heat all until bubbly hot.
- While heating soup. Fry tortills strips until browned and drain well.
- Serve soup in individual bowls garnished with tortills strips and cheese. Enjoy!
Nutrition Facts : Calories 1302.5, Fat 70.2, SaturatedFat 42.7, Cholesterol 224, Sodium 1016.3, Carbohydrate 152.4, Fiber 14.4, Sugar 11.6, Protein 22.6
HEARTY CORN, CHILE AND POTATO SOUP
Make and share this Hearty Corn, Chile and Potato Soup recipe from Food.com.
Provided by itsnevrenough
Categories Potato
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large saucepan over medium-high heat. Add celery and onion. Cook for 1 to 2 minutes or until onion is tender.
- Add water, potatoes, corn, chiles, bouillion, paprika and bay leaf. Bring to a boil, reduce heat to low, and cover.
- Cook, stirring occasionally, for 15 minutes or until potatoes are tender.
- Stir a small amount of evaporated milk into flour in a small bowl to make a smooth paste. Gradually stir in remaining milk.
- Stir milk mixture into soup.
- Cook, stirring constantly, until soup comes just to a boil and thickens slightly.
- Season with salt and pepper.
Nutrition Facts : Calories 202.3, Fat 7, SaturatedFat 3.9, Cholesterol 20.1, Sodium 770.2, Carbohydrate 31.9, Fiber 3, Sugar 4.4, Protein 6.4
POTATO AND SMOKED CHILE SOUP
Steps:
- In a large saucepan, cook onions and garlic in butter until translucent, about 4 minutes. Add stock and potatoes, and simmer until tender, about 45 minutes. Add honey, cream, and peppers, remove from heat and puree until smooth (I used my immersion blender). Garnish with a dollop of honey and cream. Source: "Magazine on Southwest Airlines, Feb 2003" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 311 Calories; 3g Fat (10.1% calories from fat); 3g Protein; 65g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 2234mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.
POTATO CHEESE SOUP W/ BACON AND POBLANO CHILE
Steps:
- Heat a 6 qt. soup pot over med. heat. Add thebacon and cook until it begins to brown. Add the onion, celery, leeks, poblano, garlic and thyme and let them seat for about 5 min. Add the potatoes and water and simmer 15-20 min. until the potatoes are tender. Add 1 C. of the cheese and heavy cream. Pour one-third of the soup into a blender and puree until smooth. Add back to the soup (this will thicken the soup). Taste for seasoning. Keep arm until ready to serve. Garnish with grated cheese and chopped chives. Serve with French bread.
CREAM OF POBLANO CHILE AND POTATO SOUP
Number Of Ingredients 12
Steps:
- 1. Roast the chiles directly over a gas flame or under a preheated broiler, turning frequently with tongs, until charred all over, about 3 to 4 minutes. Watch carefully to prevent charring too much or the chiles may get too soft. Place in a plastic bag and steam about 5 minutes. Wearing rubber gloves, rub or scrape off the charred skin. Cut the chiles open, remove the seeds and veins. Chop coarsely and reserve. 2. In a large heavy saucepan, heat the butter and oil over medium heat. Cook the onion and garlic, stirring frequently, until softened, 3 to 4 minutes. Add the potato, water, parsley, and chicken stock. Bring to a boil, then reduce the heat to medium-low and cook until the potato is very tender, about 15 minutes. 3. Meanwhile, bring a small pot of water to a boil and cook the corn until just tender, about 3 minutes. Drain and reserve. 4. When the potato is done, transfer the contents of the saucepan to a blender or food processor. Add the reserved chiles, cream, and salt. Purée until smooth. Return the soup to the saucepan, and bring to a boil over medium-low heat, stirring frequently, to prevent scorching. Divide the soup among 4 soup bowls. Garnish each serving with about 2 tablespoons of corn, and sprinkle with parsley.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
JAXON'S POTATO CHILE SOUP
Jaxon's is local and they make the best potato soup with green chile. The recipe is printed in the El Paso Junior League cookbook and there have been people to buy the cookbook for this recipe.
Provided by PaulaG
Categories Potato
Time 1h
Yield 8 cups
Number Of Ingredients 10
Steps:
- Combine the first 6 ingredients.
- Bring to a boil and reduce heat, simmer 20 minutes.
- In a separate pan, melt the butter over low heat, add flour and blend until smooth.
- Cook the roux over low heat for 3 minutes, constantly moving it so it will not scorch.
- Strain liquid from potato/chile mixture and reserve 3 cups of the liquid.
- Mash half the potato/chile mixture, reserving the other half.
- Stir the reserved cooking liquid into the roux, raise the heat and whisk with a wire whip until thickened.
- Add milk to thickened liquid and continue to stir until it comes to a simmer.
- Turn off the heat, add mashed and unmashed potato/chile mixture.
- Serve topped with shredded cheese on top.
Nutrition Facts : Calories 216.8, Fat 7.1, SaturatedFat 4.2, Cholesterol 20.4, Sodium 600.1, Carbohydrate 30.3, Fiber 3.1, Sugar 2.5, Protein 8.5
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