This is a local take on a classic green chile potato soup. It can be garnished with sour cream, chives, green onions, bacon, etc.
Ingredients
- salted butter: 4 Tbsp
- medium onion: 1 piece (chopped)
- clove garlic: 1 piece (minced, to taste)
- medium potatoes: 4 piece (cubed, to taste)
- all-purpose flour: 0.33333 cup
- beef broth: 2 cups
- ounces canned roasted Hatch green Chili peppers: 28 piece (diced)
- milk: 2 cups
- ground cumin: 0.5 tsp
- Mexican oregano: 0.5 tsp (dried)
- salt: 0.5 tsp (to taste)
- Monterey Jack cheese: 1 cup (shredded)
- cheddar cheese: 1 cup (shredded)
- pinch ground black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
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Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes; do not allow to boil.
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Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.
