southwest potato soup with green chiles
This soup imparts a great southwestern flavor. Serve with a salad and bread as a meal. You can skip the jalapeno and use pepper jack cheese if you prefer.
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prep time
25 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 6 green onions, chopped using white and light green parts
- 3 tablespoons butter
- 2 tablespoons flour
- 4 cups milk, heated
- 1/3 cup canned mild green chiles, chopped
- 3 medium russet potatoes, peeled and diced
- 1 - fresh jalapeno, seeded and minced (can use minced pickled jalapeno if you prefer)
- 1 cup monterey jack cheese, shredded (if you prefer, skip the jalapeno and use pepper jack cheese)
How To Make southwest potato soup with green chiles
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Step 1In a dutch oven, saute green onions in butter over medium heat. When onions have softened, add flour and cook for approx. 3-4 minutes.
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Step 2Add the hot milk to the onion mixture and cook, stirring constantly, until the soup begins to bubble.
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Step 3Reduce heat to low and add chiles and diced potatoes. Season with salt to taste.
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Step 4Simmer for approx. 10 minutes or until the potatoes are just tender. Remove 1 cup of soup and puree in a blender and return puree to pot. Add the jalapeno pepper and cook an additional 5 minutes.
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Step 5Serve soup with cheese sprinkled on top and add additional chopped green onion for garnish.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Diet:
Vegetarian
Diet:
Low Fat
Tag:
#Healthy
Culture:
Southwestern
Ingredient:
Potatoes
Method:
Stove Top
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