Total Time
Prep 15 mins
Cook 45 mins

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.

Ingredients Nutrition


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

Great soup! I am out of milk (again!) so I just used additional chicken stock. Pepper mix was from my garden. Added some Velveeta to make up the difference. Only other thing I changed was adding one clove garlic. (onion is incomplete w/out garlic in my house!)

mels67530 January 17, 2015

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.

whtbxrmom September 11, 2014

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!

hannahamil December 27, 2010