Chile Potato Soup Recipe

Name: Chile Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

1
Saute diced onions and chiles in 4 T butter until soft.
2
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).
3
Drain, reserving 1/2 of cooking water/broth. Return drained potatoes/chiles/onions to cooking pot.
4
Place 1/2 of potatoes/onions/chiles into food processor or blender. Puree. Return to puree to cooking pot.
5
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.
6
Pour into potato mixture. Heat all until bubbly hot.
7
While heating soup. Fry tortills strips until browned and drain well.
8
Serve soup in individual bowls garnished with tortills strips and cheese. Enjoy!

1650

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Chile Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chile Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions