Prep 20 mins
Cook 1 hr
This is a refinement of a dish from a popular local establishment. A friend served ours to the owner and he admitted that this was better! Pure comfort food.
- 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)
- Saute diced onions and chiles in 4 T butter until soft.
- 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).
- Drain, reserving 1/2 of cooking water/broth. Return drained potatoes/chiles/onions to cooking pot.
- Place 1/2 of potatoes/onions/chiles into food processor or blender. Puree. Return to puree to cooking pot.
- 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.
- Pour into potato mixture. Heat all until bubbly hot.
- While heating soup. Fry tortills strips until browned and drain well.
- Serve soup in individual bowls garnished with tortills strips and cheese. Enjoy!
This is a really good soup! I left out the onions (personal preference) and used 3 large poblano peppers and 2 large jalapeno peppers. The peppers added a really nice flavor but it could have been hotter - next time I may add another jalapeno or two. This soup had a really nice texture and went well with the crushed tortilla chips and jack cheese. Thanks for sharing your recipe!