southwest potato soup with green chiles
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This soup imparts a great southwestern flavor. Serve with a salad and bread as a meal. You can skip the jalapeno and use pepper jack cheese if you prefer.
yield
4 serving(s)
prep time
25 Min
cook time
30 Min
method
Stove Top
Ingredients For southwest potato soup with green chiles
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6green onions, chopped using white and light green parts
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3 Tbspbutter
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2 Tbspflour
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4 cmilk, heated
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1/3 ccanned mild green chiles, chopped
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3 mdrusset potatoes, peeled and diced
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1fresh jalapeno, seeded and minced (can use minced pickled jalapeno if you prefer)
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1 cmonterey jack cheese, shredded (if you prefer, skip the jalapeno and use pepper jack cheese)
How To Make southwest potato soup with green chiles
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1In a dutch oven, saute green onions in butter over medium heat. When onions have softened, add flour and cook for approx. 3-4 minutes.
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2Add the hot milk to the onion mixture and cook, stirring constantly, until the soup begins to bubble.
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3Reduce heat to low and add chiles and diced potatoes. Season with salt to taste.
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4Simmer for approx. 10 minutes or until the potatoes are just tender. Remove 1 cup of soup and puree in a blender and return puree to pot. Add the jalapeno pepper and cook an additional 5 minutes.
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5Serve soup with cheese sprinkled on top and add additional chopped green onion for garnish.
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