Chile Potato Soup

"This is a refinement of a dish from a popular local establishment. A friend served ours to the owner and he admitted that this was better! Pure comfort food."
 
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photo by loof751 photo by loof751
photo by loof751
Ready In:
1hr 20mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Saute diced onions and chiles in 4 T butter until soft.
  • Place diced/peeled potatoes into LARGE pot. Cover with chicken broth and water. Add in onions and chiles. Bring to a boil, reduce to simmer. Cook until potatoes are very tender (mushy soft).
  • Drain, reserving 1/2 of cooking water/broth. Return drained potatoes/chiles/onions to cooking pot.
  • Place 1/2 of potatoes/onions/chiles into food processor or blender. Puree. Return to puree to cooking pot.
  • Melt remainin 4 T butter in skillet. Stir in 4 T flour to make a blond roux. Stir in cream (or half-and-half) and reserved cooking broth until warm. Do not boil.
  • Pour into potato mixture. Heat all until bubbly hot.
  • While heating soup. Fry tortills strips until browned and drain well.
  • Serve soup in individual bowls garnished with tortills strips and cheese. Enjoy!

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Reviews

  1. This is a really good soup! I left out the onions (personal preference) and used 3 large poblano peppers and 2 large jalapeno peppers. The peppers added a really nice flavor but it could have been hotter - next time I may add another jalapeno or two. This soup had a really nice texture and went well with the crushed tortilla chips and jack cheese. Thanks for sharing your recipe!
     
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