Chile Potato Soup
Warm up with a bowl of velvety Chile Potato Soup, a hearty and flavorful recipe that beautifully balances creamy comfort and zesty spice. Made with tender russet potatoes, smoky green chiles, and aromatic spices like cumin and smoked paprika, this dish is both satisfying and easy to prepare. The soup is partially blended for a perfectly textured mix of chunky goodness and silky creaminess, enhanced by a touch of heavy cream for a rich finish. Garnish with fresh cilantro and a dollop of sour cream for added flair, and pair it with crusty bread for a comforting meal. Ready in under an hour, this six-serving recipe is a must-try for lovers of southwest-inspired cuisine or anyone looking to jazz up their soup game. Perfect for weeknight dinners or cozy gatherings!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 medium green chiles (roasted, peeled, and diced)
- 1 medium onion
- 3 large garlic cloves
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
Instructions
Peel and dice the russet potatoes into small cubes. Set them aside in a bowl of cold water to prevent browning.
Roast and peel the green chiles if not already prepared. Dice them into small pieces and set aside.
Finely dice the onion and mince the garlic cloves.
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
Add the minced garlic, ground cumin, and smoked paprika to the pot. Cook for 1-2 minutes, stirring frequently, until fragrant.
Drain the diced potatoes and add them to the pot. Stir well to coat the potatoes in the spices.
Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes or until the potatoes are fork-tender.
Once the potatoes are cooked, use an immersion blender to partially blend the soup, leaving some chunks for texture. (Alternatively, transfer half the soup to a blender, blend until smooth, then return to the pot.)
Stir in the diced green chiles and heavy cream. Season with salt and black pepper to taste.
Simmer the soup for an additional 5 minutes, stirring occasionally to ensure everything is well combined and heated through.
Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of chopped cilantro if desired.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 6.8 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
