Potato Soup with Green Chilies and Cheese
Warm up with a hearty bowl of Potato Soup with Green Chilies and Cheese, a comforting recipe that blends creamy russet potatoes with the zesty kick of fresh green chilies. This rich, velvety soup is elevated with melted cheddar cheese and a splash of heavy cream, creating a luscious texture that’s perfect for cozy nights. Sautéed onions and garlic add depth, while partially blending the soup leaves you with a perfect balance of smoothness and chunky potato bites. Ready in just under an hour, this one-pot meal is simple to make and bursting with flavor. Garnish with fresh parsley for a pop of color and serve it hot for the ultimate comfort food experience. Perfect for family dinners or an easy weeknight favorite, this soup is a must-try for lovers of spice-infused, cheesy goodness!
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Recipe Information
Ingredients
- 5 medium Russet potatoes
- 3 tablespoons Butter
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 2 small, diced Green chilies
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 cups Shredded cheddar cheese
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Peel and dice the potatoes into small, evenly-sized cubes for even cooking.
In a large pot over medium heat, melt the butter.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and green chilies, cooking for 1-2 minutes until fragrant.
Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring the mixture to a boil.
Lower the heat to a simmer, cover the pot, and cook for 20 minutes or until the potatoes are fork-tender.
Use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese has completely melted and the soup is creamy.
Season with salt and ground black pepper to taste.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 7566 mg | 329% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.2 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1722 mg | 132% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 512 mg | 11% | |
*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.
