Potato Chile Cheese Soup
From strawberrybird 13 years agoIngredients
- water shopping list
- 8 small yukon gold potatoes shopping list
- 2 poblano chiles shopping list
- 1-3 red chilies shopping list
- 1 cup cheddar cheese, shredded shopping list
- 1/2-1 cup cream shopping list
- salt, to taste shopping list
- pepper, to taste shopping list
- tortilla chips (optional) shopping list
How to make it
- Peel and dice potatoes. Remove seeds from chilies and chop finely. Place potatoes and chilies in a large stockpot and cover with water to approximately 1 inch over potatoes. Bring to boil, reduce to simmer, and cook 10-15 minutes or until potatoes are easily pierced with fork. Remove from heat and let cool.
- Blend potatoes and chilies, along with the water, until pureed. You can use a food processor or immersion blender. Do this in batches if needed.
- Return potato puree to the stockpot and place on medium-low heat. Add cream to desired consistency and heat until heated through. Add cheese and stir until completely melted. Season with salt and pepper as desired.
- Top with crumbled tortilla chips if desired.
People Who Like This Dish 2
- lsolkey Ardmore, OK
- clbacon Birmingham, AL
- strawberrybird Fairbanks, AK
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