Jaxon's Potato Chile Soup
"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."
photo by Bobtail
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
8 cups
ingredients
- 1⁄2 cup fresh jalapeno pepper, seeded and minced
- 1⁄4 cup fresh long green chili, roasted, peeled, seeded and finally chopped (about 3 medium)
- 1 cup of finely chopped onion
- 2 lbs potatoes, peeled and cut into 1/2 inch cubes
- 1⁄2 teaspoon salt
- 4 cups chicken broth
- 2 tablespoons butter
- 1⁄4 cup flour
- 3 cups milk (May use 1-1/2 cups milk and 1-1/2 cups half and half)
- cheddar cheese or monterey jack cheese, shredded
directions
- Combine the first 6 ingredients.
- Bring to a boil and reduce heat, simmer 20 minutes.
- In a separate pan, melt the butter over low heat, add flour and blend until smooth.
- Cook the roux over low heat for 3 minutes, constantly moving it so it will not scorch.
- Strain liquid from potato/chile mixture and reserve 3 cups of the liquid.
- Mash half the potato/chile mixture, reserving the other half.
- Stir the reserved cooking liquid into the roux, raise the heat and whisk with a wire whip until thickened.
- Add milk to thickened liquid and continue to stir until it comes to a simmer.
- Turn off the heat, add mashed and unmashed potato/chile mixture.
- Serve topped with shredded cheese on top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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! -
Great soup! I am out of milk (again!) so I just used additional chicken stock. Pepper mix was from my garden. Added some Velveeta to make up the difference. Only other thing I changed was adding one clove garlic. (onion is incomplete w/out garlic in my house!) -
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. -
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!
see 5 more reviews
Tweaks
-
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.
-
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!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
