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    You are in: Home / Recipes / Jaxon's Potato Chile Soup Recipe
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    Jaxon's Potato Chile Soup

    Jaxon's Potato Chile Soup. Photo by Bobtail

    1/1 Photo of Jaxon's Potato Chile Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    PaulaG's Note:

    Jaxon's is local and they make the best potato soup with green chile. The recipe is printed in the El Paso Junior League cookbook and there have been people to buy the cookbook for this recipe.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on December 27, 2010


      I used to live in El Paso, and had this soup every time we went to Jaxon's. This tastes exactly the same.....delicious, scrumptilicious, fabulisilcious! Gracias!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2008


      This was DELICIOUS!! I could not get enough of it! I did not use any salt or chick broth (used water instead) and used margerine v/s butter. YUM! Made it another time and used vegtable broth and water and used hot banana peppers instead of the jalapenos. Still GREAT!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2008


      I just made this and had to write right away. This is AWESOME!!!! I skipped a few steps and it is still awesome. Didn't roast the peppers, dumped the roux directly into the batch, didn't hurt it. I don't have a mixer right now - so I just hand mashed everything. Used mostly heavy cream. I'm in heaven!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Jaxon's Potato Chile Soup

    Serving Size: 1 (2920 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 216.7
    Calories from Fat 63
    Total Fat 7.1 g
    Saturated Fat 4.1 g
    Cholesterol 20.4 mg
    Sodium 600.1 mg
    Total Carbohydrate 30.3 g
    Dietary Fiber 3.1 g
    Sugars 2.5 g
    Protein 8.5 g

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