Hot Potato Cheese Soup

READY IN: 45mins
Recipe by utahmomtotwo

I found the basis for this recipe in a cookbook I borrowed from the library. I revised a few of the ingedients and came up with this version that my famiy loves (especially my teenage daughter!)

Top Review by Brooke the Cook in

Very interesting! I have never had an ancho chili, so this was a new experience. I wasn't sure if I was supposed to rehydrate the dried chili before roasting or not; I didn't, I put the dried chili into the oven and it seemed to work out great - when I opened the oven door, the smell was wonderful. I do wish that I had included the optional cilantro, without it, I felt it was missing something. Overall, this makes a nice starter soup. Since dried ancho chili's are $13/lb, I'm not sure I'd categorize this as 'inexpensive.' I plan to make again with the cilantro. Made for PAC Spring 2008.

Ingredients Nutrition


  1. Roast chili in small pan at 350 for 10 minutes. Transfer to a bowl and break in half; cover with boiling water and let soak 15 minutes. Discard stem, seeds and veins.
  2. Meanwhile heat oil, add onions and saute 5 minutes.
  3. Add potatoes and garlic; stir fry 2 minutes. Add stock and bay leaf; bring to a boil. Reduce heat to low, cover and simmer till potatoes are tender--about 20 minutes.
  4. Discard bay leaf. Place potato mixture, chili and cumin in blender--process until smooth. Return to pan and over medium-low heat stir in milk and sour cream (or yogurt). Simmer 5 minutes--DO NOT LET BOIL!
  5. Add cheese and stir till melted. Top with minced parsley or cilantro if desired.

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