Merm's Potato Cheese Soup With Green Chilies

Submitted by Sooz Cooks

"One taste of this soup at my grandparents' then favorite Mexican restaurant in Tucson - Molina's - and my mom (whose grandchildren called Merm) had to make her own. This is how she made hers and actually everyone liked Mom's version (made with love) better than Molina's. This is pure comfort food for my Dad and for me and we chat about memories of my beloved Mother as we eat. Serve with fresh warm flour tortillas for dipping and of course a nice Mexican beer."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 8

ingredients

• 59.16 ml butter
• 1 medium onion, chopped
• 1 garlic clove, minced
• 4 medium potatoes, peeled and cut into 1-inch cube
• 78.78 ml flour
• 473.18 ml chicken broth
• 473.18 ml milk
• 765.43 g whole green chilies (drained and chilies diced into bite-sized pieces, Mom used canned, I use fresh roasted chilies, abou)
• 2.46 ml salt
• 236.59 ml shredded monterey jack cheese
• 236.59 ml shredded cheddar cheese
• pepper

directions

1. Heat butter in large dutch oven or other large soup pan over medium heat.
2. Add onion and garlic; cook until onion is tender.
3. Stir in potatoes and cook for abbout 1 minute.
4. Stir in flour until smooth and continue cooking 1 minute.
5. Slowly add broth stirring well.
6. Bring to a boil. Cover and reduce heat. Simmer 30 minutes or until potatoes are tender.
7. Stir in milk, chiles and salt.
8. Heat until simmering.
9. Add cheeses; cook and stir just until cheeses melt. Do not boil. Add pepper to taste. Serve in individual bowls. Garnish as desired.

Reviews

[DailyInspiration]

This soup made a great lunch today! DH & I both enjoyed it very much and we loved the addition of the green chiles. I made a few changes by adding some bacon to the onion and garlic and I used less green chiles - 12 oz. vs. 27 oz. -- I would have used more, but didn't have them on hand. I used a more potatoes and stock as well just to stretch the soup. Will definitely make this delicious soup again.

 

[sixxty3vettes]

I have made this over 20 times since I saw it. I have tweaked it a bit using fresh pasilla and Anaheim chili's. I have added canned chili's, carrots, and celery. It's different every time but always delicious! Once you get the basics down it is yours to personalize very easily! This is my go to potato soup recipe! Thank you so much for my new family classic!!

 

[Anonymous]

made this today and turned out very good. I was a in a bit of a hurry, so I used 2 cans of diced potatoes I had in the pantry, did not feel like running out to the store + the extra time to dice, etc. I know, sacrilege! next time I am going to use actual whole potatoes and think I will add a 1/2 cup or so of sour cream. I know it will be even better next time!

 

[Steve C.]

Great recipe but I don't think you really meant 27 ounces (1.7 pounds) of green chilis. I used about 10 ounces of roasted Hatch green chilis and it was pretty spicy.

 

[Lucky in Bayview]

Mmmm...delicious! We tried it with and without the cheese and it was tasty both ways. I like the idea of trimming back on some of the calories sometimes and it would work here. I'm looking forward to making it again using fresh roasted chilies.Thank for sharing this yummy, comfort food recipe.