Potato Cheese Chile Soup
"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."
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- water
- 8 small yukon gold potatoes
- 2 poblano chiles
- 1 -3 red chile
- 1 cup cheese
- 1⁄2 - 1 cup cream
- salt
- pepper
- tortilla chips (optional)
directions
- 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.
- 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.
- 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.
- Top with crumbled tortilla chips if desired.
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RECIPE SUBMITTED BY
<p>I live in Alaska. I'm always trying to find new recipes and I enjoy sharing my own wild and crazy food experiments with others. My current passion is my rice cooker, which I love; I wish I had more recipes for it.</p>
