Best Jaxons Potato Chile Soup Recipes

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CHILE POTATO SOUP



Chile Potato Soup image

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

5 lbs peeled and diced yukon gold potatoes
2 large onions, peeled and diced
4 -5 large green chilies (peeled and diced)
4 cups chicken broth
2 cups heavy cream or 2 cups half-and-half
1/2 cup butter, divided
4 tablespoons flour
salt and pepper, to taste
6 -8 corn tortillas, cut into strips (May use broken tortilla chips)
shredded monterey jack cheese (to garnish)

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

POTATO AND GREEN CHILE SOUP



Potato and Green Chile Soup image

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

4 tablespoons salted butter
1 medium onion, chopped
1 clove garlic, minced, or more to taste
4 medium potatoes, peeled and cubed, or more to taste
⅓ cup all-purpose flour
2 cups beef broth
28 ounces canned roasted Hatch green chile peppers, diced
2 cups milk
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
½ teaspoon salt, or to taste
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
ground black pepper to taste

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

POTATO AND CHILE SOUP



Potato and Chile Soup image

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

4 medium potatoes, scrubbed unpeeled
3 cups water
1 tablespoon olive oil
1 1/2 cups chopped onions
2 garlic cloves, minced
1 1/2 cups red peppers, diced
1 1/2 cups anaheim chilies, diced
1 cup soymilk or 1 cup low-fat milk
1 teaspoon ground cumin
1 teaspoon dried basil
1 garlic clove, minced
salt
pepper
scallion, chopped (optional)
cilantro, chopped (optional)

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

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