Jaxon'S Potato Chile Soup Recipe

Name: Jaxon'S Potato Chile Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh jalapeno pepper, seeded and minced; 1/4 cup fresh long green chili, roasted, peeled, seeded and finally chopped (about 3 medium); 1 cup of finely chopped onion; 2 lbs potatoes, peeled and cut into 1/2 inch cubes; 1/2 teaspoon salt; 4 cups chicken broth; 2 tablespoons butter; 1/4 cup flour; 3 cups milk (May use 1-1/2 cups milk and 1-1/2 cups half and half); cheddar cheese or monterey jack cheese, shredded

Servings: persons

1
Combine the first 6 ingredients.
2
Bring to a boil and reduce heat, simmer 20 minutes.
3
In a separate pan, melt the butter over low heat, add flour and blend until smooth.
4
Cook the roux over low heat for 3 minutes, constantly moving it so it will not scorch.
5
Strain liquid from potato/chile mixture and reserve 3 cups of the liquid.
6
Mash half the potato/chile mixture, reserving the other half.
7
Stir the reserved cooking liquid into the roux, raise the heat and whisk with a wire whip until thickened.
8
Add milk to thickened liquid and continue to stir until it comes to a simmer.
9
Turn off the heat, add mashed and unmashed potato/chile mixture.
10
Serve topped with shredded cheese on top.

794

kcal

Calories

Fat

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.

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: 1/2 cup fresh jalapeno pepper, seeded and minced, 1/4 cup fresh long green chili, roasted, peeled, seeded and finally chopped (about 3 medium), 1 cup of finely chopped onion, 2 lbs potatoes, peeled and cut into 1/2 inch cubes, and more.

Yes, Jaxon'S Potato Chile 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!

Jaxon'S Potato Chile Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions