Name: Potato and Green Chile Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Salted butter - 4 tablespoons; Onion, chopped - 1 medium; Garlic, minced, or more to taste - 1 clove; Potatoes, peeled and cubed, or more to taste - 4 medium; All-purpose flour - ⅓ cup; Beef broth - 2 cups; Canned roasted Hatch green chile peppers, diced - 28 ounces; Milk - 2 cups; Ground cumin - ½ teaspoon; Dried Mexican oregano - ½ teaspoon; Salt, or to taste - ½ teaspoon; Shredded Monterey Jack cheese - 1 cup; Shredded Cheddar cheese - 1 cup; Ground black pepper to taste - 1 pinch

Ingredients for - Potato and Green Chile Soup

1. Salted butter 4 tablespoons

2. Onion, chopped 1 medium

3. Garlic, minced, or more to taste 1 clove

4. Potatoes, peeled and cubed, or more to taste 4 medium

5. All-purpose flour ⅓ cup

6. Beef broth 2 cups

7. Canned roasted Hatch green chile peppers, diced 28 ounces

8. Milk 2 cups

9. Ground cumin ½ teaspoon

10. Dried Mexican oregano ½ teaspoon

11. Salt, or to taste ½ teaspoon

12. Shredded Monterey Jack cheese 1 cup

13. Shredded Cheddar cheese 1 cup

14. Ground black pepper to taste 1 pinch

How to cook deliciously - Potato and Green Chile Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.