Potato Cheese Chile Soup

1. 1

   Peel and dice potatoes.

2. 2

   Remove seeds from chilies and chop finely.

3. 3

   Place potatoes and chilies in a large stockpot and cover with water to approximately 1 inch over potatoes.

4. 4

   Bring to boil, reduce to simmer, and cook 10-15 minutes or until potatoes are easily pierced with fork.

5. 5

   Remove from heat and let cool.

6. 6

   Blend potatoes and chilies, along with the water, until pureed.

7. 7

   You can use a food processor or immersion blender.

8. 8

   Do this in batches if needed.

9. 9

   Return potato puree to the stockpot and place on medium-low heat.

10. 10

    Add cream to desired consistency and heat until heated through.

11. 11

    Add cheese and stir until completely melted.

12. 12

    Season with salt and pepper as desired.

13. 13

    Top with crumbled tortilla chips if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.