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Cheesy Potato Green Chile Soup

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
65 min
SERVINGS
8 servings
Lunch
Cheesy Potato Green Chile Soup
Ingredients
  • 4 tablespoons salted butter
  • 1 medium onion, chopped
  • 1 clove garlic, minced, or more to taste
  • 4 medium potatoes, peeled and cubed, or more to taste
  • 1/3 cup all-purpose flour
  • 2 cups beef broth
  • 28 ounces canned roasted Hatch green chile peppers, diced
  • 2 cups milk
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried Mexican oregano
  • 1/2 teaspoon salt, or to taste
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 1 pinch ground black pepper to taste
Instructions
1
Melt butter in a substantial, heavy-bottomed cooking vessel over an intermediate heat setting until it reaches a liquid state. Introduce the onion and cook, stirring occasionally, until it becomes transparent, approximately 5 minutes pass. Add garlic and continue to cook until its aroma is released, roughly 1 minute elapses. Incorporate the potatoes and prepare for a minute of cooking time.
2
Sprinkle flour over the mixture and blend until it forms a uniform consistency. Continue to cook for 1 minute, maintaining constant stirring motion, until the mixture develops a rich brown color but does not reach an extreme state of burning. Gradually pour in the broth and blend until it is fully incorporated; initiate a gentle simmering process. Cover the pot and continue to cook, stirring every 15 minutes, until the potatoes reach a tender state, approximately 30 minutes pass; ensure it does not boil over.
3
Introduce the chile peppers, milk, cumin, oregano, and salt into the mixture. Activate a gentle simmering process, then swiftly remove from heat; avoid boiling over.
4
Add the Monterey Jack cheese and Cheddar cheese to the mixture, stirring until they melt into a harmonious blend. Season with pepper before serving.