Creamy Potato and Green Chile Soup

Follow our step-by-step guide on how to make Creamy Potato and Green Chile Soup.

1. Step 1

   In a spacious Dutch oven or a sturdy soup pot, begin by melting butter over medium heat.

2. Step 2

   Once the butter is bubbling, toss in the chopped onion and sauté until it turns translucent, which should take about five minutes.

3. Step 3

   Next, add the minced garlic and let it cook for an additional minute, allowing its aroma to fill the kitchen.

4. Step 4

   Introduce the cubed potatoes to the pot, stirring occasionally for about a minute.

5. Step 5

   Dust the mixture with flour, stirring until it forms a smooth paste.

6. Step 6

   Continue cooking for another minute, ensuring the flour takes on a light golden hue without burning.

7. Step 7

   Gradually pour in the beef broth, mixing thoroughly to combine.

8. Step 8

   Bring the concoction to a gentle simmer, then cover the pot, stirring every fifteen minutes until the potatoes are tender, which should take around thirty minutes.

9. Step 9

   Be careful not to let the soup boil.

10. Step 10

    Once the potatoes are perfectly tender, fold in the diced green chile peppers, milk, ground cumin, dried oregano, and salt.

11. Step 11

    Allow the soup to return to a simmer, then promptly remove it from the heat to keep it from boiling over.

12. Step 12

    Finally, stir in the shredded Monterey Jack and Cheddar cheeses, mixing until the soup is rich and creamy.

13. Step 13

    Season with freshly ground black pepper to your liking and serve hot, savoring each comforting spoonful.