Jaxon's Potato Chile Soup
photo by Bobtail
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
8 cups
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
directions
- Combine the first 6 ingredients.
- Bring to a boil and reduce heat, simmer 20 minutes.
- In a separate pan, melt the butter over low heat, add flour and blend until smooth.
- Cook the roux over low heat for 3 minutes, constantly moving it so it will not scorch.
- Strain liquid from potato/chile mixture and reserve 3 cups of the liquid.
- Mash half the potato/chile mixture, reserving the other half.
- Stir the reserved cooking liquid into the roux, raise the heat and whisk with a wire whip until thickened.
- Add milk to thickened liquid and continue to stir until it comes to a simmer.
- Turn off the heat, add mashed and unmashed potato/chile mixture.
- Serve topped with shredded cheese on top.
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Reviews
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I made this using banana peppers instead of chili peppers because we had both banana peppers and jalapenos from the garden. The soup was doing great until I added the milk. I used 1% because that is what we had in the fridge. It thinned the soup out and I couldn't get it to thicken back up. We prefer a thicker soup so next time I'll use half and half or maybe some cream. Other than that minor detail, we all thought it had good flavor without being too hot. I served it fresh baked biscuits on the side.
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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!
see 5 more reviews
Tweaks
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I made this using banana peppers instead of chili peppers because we had both banana peppers and jalapenos from the garden. The soup was doing great until I added the milk. I used 1% because that is what we had in the fridge. It thinned the soup out and I couldn't get it to thicken back up. We prefer a thicker soup so next time I'll use half and half or maybe some cream. Other than that minor detail, we all thought it had good flavor without being too hot. I served it fresh baked biscuits on the side.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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