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    You are in: Home / Recipes / Potato Cheese Chile Soup Recipe
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    Potato Cheese Chile Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    strawberrybird's Note:

    This easy to make mild soup is hearty and warming. Serve with salad and bread for a full meal. Add sausage or bacon if desired. Prep time does not include time to cool potatoes.

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    Units: US | Metric


    1. 1
      Peel and dice potatoes. Remove seeds from chilies and chop finely. Place potatoes and chilies in a large stockpot and cover with water to approximately 1 inch over potatoes. Bring to boil, reduce to simmer, and cook 10-15 minutes or until potatoes are easily pierced with fork. Remove from heat and let cool.
    2. 2
      Blend potatoes and chilies, along with the water, until pureed. You can use a food processor or immersion blender. Do this in batches if needed.
    3. 3
      Return potato puree to the stockpot and place on medium-low heat. Add cream to desired consistency and heat until heated through. Add cheese and stir until completely melted. Season with salt and pepper as desired.
    4. 4
      Top with crumbled tortilla chips if desired.

    Ratings & Reviews:


    Nutritional Facts for Potato Cheese Chile Soup

    Serving Size: 1 (336 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 407.2
    Calories from Fat 148
    Total Fat 16.4 g
    Saturated Fat 10.1 g
    Cholesterol 51.2 mg
    Sodium 295.4 mg
    Total Carbohydrate 55.6 g
    Dietary Fiber 4.9 g
    Sugars 3.9 g
    Protein 11.4 g

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