By PaulaG on November 29, 2004
Photo by Bobtail
Photo by Bobtail
"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."
Serving Size: 1 (2920 g)
Servings Per Recipe: 1
"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."
"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!"
"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!"
"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!"
"This was wonderful! After making per the recipe, I stirred 1 cup of chopped ham to make a meal of it. The addition of peppers really makes this a standout potato soup!"
"Yummy!! I had this soup at Jaxon's last time that I visited El Paso, TX and loved it! I was thrilled when PaulaG told me that she had the recipe posted on Zaar. I finally got around to making it and boy am I glad that I did...it is delicious!! The Anaheim chilies that I used were large, so I ended up using 1/2 cup instead of 1/4 cup. Also, I topped the soup with 4-cheese blend Mexican cheese. The recipe didn't state where to add the milk/half and half, so I added it with the reserved cooking liquid to the roux. Paula, my family loved this and gave it 2 huge thumbs up!! I am so glad that you shared this fantastic recipe...it is definitely a keeper!"
"Wow! My search is over! This is outstanding! The chile was just enough to warm your mouth and not overly spicy. This will be my new recipe for potato soup."
"This is my new favorite potato soup. I love the addition of the peppers--they really add that special something. I served this with Roast Beef Sandwiches with Sun Dried Tomato Spread, and it was a delicious and filling dinner. Thanks for sharing!"
"I halved this recipe as there is just DH and myself! I prepared exactly as directed by the recipe. I used fresh jalapenos from my plant and canned chiles. I did find that I needed to add salt and pepper the mixture. I love that you can make it as cheesy as you wish by adjusting the amount of cheese that you sprinkle on top. I found that a small amount was just right and melded with the flavor of the potatoes and did not overwhelm. I sprinkled a bit of finely chopped proscuttio, mainly for color, but this did add a nice touch of flavor also! I did cut my potatoes too small, but will keep that in mind the next time I prepare this. I personally would like some larger chunks! DH and I enjoyed this for lunch today! Thanks PaulaG! Photo Swap #4"