Hearty Green Chili & Potato Soup Recipe - Quick & Delicious

 

 

With the ever-increasing costs of food, I am really trying very hard to use what I have in my store cupboard, larder and freezer these days. I read something the other day where they said that food costs had increased over 200% over the last 20 years or so.  I don't know for sure, but I do know that it is getting increasingly difficult to make ends meet.

That is when simple and delicious soups such as this one that I am sharing with you today can come in really handy.  Green Chili & Potato Soup. Not only is it quite simple to make, but it is also quite economical, using only simple basic ingredients. 

What you have here is a simple soup containing tender potatoes in a creamy and savory broth loaded with cheesy flavor and a subtle heat from the use of green chilies.  

It is hearty and satisfying without breaking the bank.  You can serve it with some crusty bread as a simple lunch or add a sandwich on the side for a heartier meal. I cannot think of a sandwich that would not go well with this.  Grilled cheese, egg salad, etc. Just pick your favorite and go with it.

This is a perfect soup to serve on these chilly days as Autumn races towards Winter.  A hearty bowl of this is sure to chase away the chill!  Economical, belly warming, hearty and delicious!

If you wanted to dress it up even more, you could add some crumbled crisp cooked bacon to the top. I can tell you it is pretty delicious just as is.

 

INGREDIENTS NEEDED

TO MAKE GREEN CHILI & POTATO SOUP

There is nothing too out of the ordinary required to make this soup.  Just simple wholesome ingredients.

• 1 1/2 TBS butter
• 1 small onion, peeled and finely chopped
• 1/2 tsp minced garlic
• 2 TBS plain all-purpose flour
• 3/4 pound (340g) potatoes, peeled and cut into 1-inch chunks
• 2 cups (480ml) chicken or vegetable stock
• 1 cup (240ml) whole milk
• 1/2 tin (3 1/2 ounces/100g) mild green chilies, chopped
• salt and black pepper to taste
• 1 cup (113 grams) grated sharp cheddar cheese

Optional garnish:

• grated cheddar cheese,
• chopped spring onions

I use salted butter and whole milk. Those are the only kinds I keep in the house. Unless I think it will make a huge difference, I don't see the point in having more than one kind of butter or milk. With only me in my household, it prevents waste.

If you don't have a small onion, you can use 1/2 of a medium onion. I used bottled organic minced garlic. You can find it in the chiller section of the grocery store.

I used russet potatoes as that is what I had in the house. You can use any good all-purpose potato.

I used chicken stock, reconstituted from Better than Boullion chicken stock concentrate. To keep it vegetarian however, simply use vegetable stock.

I share below what to use if canned green chilies are not available where you live. Alternately you can also use chopped fresh green chilies.  Fry them with the onions.

I used a white strong cheddar cheese that I grated by myself.  I don't think dyed cheddar will give a very appealing color to this soup. 

The optional garnish was my own addition. It does add an addition layer of color, flavor and texture. I highly recommend it!

 

HOW TO MAKE GREEN CHILI & POTATO SOUP

This really isn't rocket science and does go together very quickly.

1. Add the butter to a medium sized saucepan. Over medium heat allow it to melt. (Don't be in a rush with this soup. Patience is the key here.)
2. Once the butter begins to foam add the onions. Cook, stirring frequently, until the onions have softened, without browning. Stir in the garlic. Cook and stir for an additional 30 seconds. (You really don't want the onions or garlic to brown.  The soup is much more attractive if they remail pale.  Also garlic can get bitter if it browns.)
3. Whisk in the flour, combining well. Add the potatoes and the broth. (You want to make sure the butter has been completely absorbed before you add any liquid so as to prevent any lumps from forming.)
4. Stir until the mixture comes just to a boil, then reduce the heat to a low simmer. Cover and simmer for 15 minutes, stirring occasionally to make sure the bottom doesn't catch. The potatoes should also be fork tender at this point. (Don't let it boil. You will know it is ready to boil when bubbles appear all around the edges. This is when you must turn it down.)
5. Stir in the milk and chilies. Season with salt and pepper to taste. Continue to cook without boiling, for about 3 minutes, until everything has heated through. (Again, if it boils you risk the soup curdling or becoming lumpy.)
6. Add the cheddar cheese, stirring it in until it has melted thoroughly. Taste and adjust seasoning as required. (You may not need much if any salt as cheese can be very salty.)
7. Serve hot, ladled into heated bowls, with or without the optional garnish of grated cheese and chopped spring onions. Simply delicious (I always use heated bowls as it helps to keep the soup hot for longer.)

 

HINTS & TIPS FOR SUCCESS

Following these hints and tips will help you to make the best soup!

• Read the recipe thoroughly several times before beginning.
• Assemble all of your ingredients before you start. This will ensure that you don't leave anything out.
• Use ingredients as stated and as required without substitution the first time you make the soup. That way you will get a feel for the soup and be able to switch things up accordingly, if and when you make it again.
• Grate your own cheese.
• Don't let the soup boil. It may curdle if it boils. Pay attention.
• Do make the optional garnish. It really dresses up the soup and adds another layer of flavor.

 

FREQUENTLY ASKED QUESTIONS

WHAT KIND OF POTATOES SHOULD I USED?

Use any type of potato which will hold its shape well during the cooking process. I used a russet, but Yukon golds are also very good in this soup and do give the soup a more golden color. You want any good all-purpose potato.

MUST I PEEL THE POTATOES?

No, you don't have to peel them if you don't want to. I like to because I am not fond of the texture of the skin in things like soup.

MUST I GRATE MY OWN CHEESE?

No, you don't have to grate your own cheese. I prefer to grate my own because I find that it melts more smoothly when I have grated it.  Manufacturers add things like cellulose (wood fiber) to their grated cheeses to help prevent them from sticking together. I don't want to eat that.

CAN I USE FRESH CHILIES INSTEAD OF TINNED?

By all means.  Simply roast them first. I would use about 3 to 4 small green jalapeno chilies.  Wrap in foil and roast in a hot oven for about 20 minutes at 425*/220*C.  Leave for a few minutes, then unwrap.  The peels should slip off easily.  Trim, deseed and chop. If you want more spice, leave in the seeds. Use as per the recipe requirements.

CAN I FREEZE THIS SOUP?

I do not recommend freezing this soup due to the use of milk and cheese. It may split if frozen. Potatoes are not also known for freezing well and can take on a different texture that can be somewhat unpleasant having been frozen.

HOW DO I STORE THE LEFTOVERS?

Cool the soup and then store in a covered container in the refrigerator. This will keep for 3 to 4 days. Gently reheat, without boiling over medium low heat, stirring constantly. Do not allow to boil.

    

 

A FEW OTHER

SOUP RECIPES YOU MIGHT ALSO ENJOY

We are really coming into soup weather now with dropping temperatures and earlier nights.  Here are a few other small batch soup recipes that you might also enjoy!

TOMATO & RICE SOUP - This was always one of my favorite soups when I was growing up.  This is a delicious wholesome soup made using tinned plum tomatoes, a few other vegetables, stock, etc. and cooked brown rice. It's loaded with taste and goodness. Prepare to fall in love. This is a really delicious soup, serving two to three people.

CHEESEBURGER SOUP - This small batch recipe makes 3 hearty servings of a deliciously creamy soup, loaded with cheeseburger flavors. Tender potatoes, savory ground beef and cheese make every bite a delight.  Serve hot with some warm, crusty bread and you have a delicious light supper or hearty lunch to enjoy!

  

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Yield: 3 servings

Author: Marie Rayner

Green Chili & Potato Soup

Prep time: 10 MinCook time: 23 MinTotal time: 33 Min

Tender potatoes in a creamy and savory broth infused with the bold flavor and subtle heat of green chilies. This makes for a wonderful soup that you are sure to enjoy!

Ingredients

• 1 1/2 TBS butter
• 1 small onion, peeled and finely chopped
• 1/2 tsp minced garlic
• 2 TBS plain all-purpose flour
• 3/4 pound (340g) potatoes, peeled and cut into 1-inch chunks
• 2 cups (480ml) chicken or vegetable stock
• 1 cup (240ml) whole milk
• 1/2 tin (3 1/2 ounces/100g) mild green chilies, chopped
• salt and black pepper to taste
• 1 cup (113 grams) grated sharp cheddar cheese

Optional garnish:

• grated cheddar cheese,
• chopped spring onions

Instructions

1. Add the butter to a medium sized saucepan. Over medium heat allow it to melt.
2. Once the butter begins to foam add the onions. Cook, stirring frequently, until the onions have softened, without browning. Stir in the garlic. Cook and stir for an additional 30 seconds.
3. Whisk in the flour, combining well. Add the potatoes and the broth.
4. Stir until the mixture comes just to a boil, then reduce the heat to a low simmer. Cover and simmer for 15 minutes, stirring occasionally to make sure the bottom doesn't catch. The potatoes should also be fork tender at this point.
5. Stir in the milk and chilies. Season with salt and pepper to taste. Continue to cook without boiling, for about 3 minutes, until everything has heated through.
6. Add the cheddar cheese, stirring it in until it has melted thoroughly. Taste and adjust seasoning as required.
7. Serve hot, ladled into heated bowls, with or without the optional garnish of grated cheese and chopped spring onions. Simply delicious

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