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Potato and Green Chile Soup Recipe

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Potato and Green Chile Soup Recipe

Directions

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Ingredients :

  • 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
  • Methods :

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

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