Go Back

Potato Soup With Cheese And Green Chiles

Potato soup with cheese and green chiles—creamy Tex-Mex style with tender Yukon gold potatoes and a melted pepper jack cheddar finish. Simmered until soft, then partially mashed for a thick, spoon-coating texture.
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: 565
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb Yukon gold potatoes Peeled and cubed.
  • 2 can (4 oz) diced green chiles
  • 1 onion Diced.
  • 4 garlic Minced.
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 2 cup shredded pepper jack cheese
  • 1 cup shredded cheddar
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 sour cream For serving.
  • 1 cilantro For serving.
  • 1 tortilla strips For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics and build the roux
  1. Melt the butter in a large pot, then sauté the diced onion for 4 minutes, stirring occasionally until softened.
  2. Add the minced garlic and cook for 1 minute, stirring to prevent browning.
  3. Stir in the cumin and smoked paprika for 30 seconds, then whisk in the flour and cook for 1-2 minutes until smooth and lightly fragrant.
Simmer until the potatoes are tender
  1. Pour in the chicken broth, then add the cubed Yukon gold potatoes and the diced green chiles.
  2. Simmer for 20 minutes, stirring occasionally, until the potatoes are tender.
  3. Mash about half the potatoes in the pot to thicken the soup while keeping some chunks for texture.
Make it cheesy and finish
  1. Stir in the heavy cream until the mixture looks evenly creamy.
  2. Add the shredded pepper jack cheese and shredded cheddar, stirring 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 soup, mash thoroughly after the simmer, then keep it at a gentle heat while adding the cheeses so they melt smoothly. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently on the stove with a splash of broth or milk if needed. Freezing is not recommended because the cream and cheese can separate when thawed. Dietary swap: use half-and-half (or evaporated milk) in place of heavy cream for a lighter version.