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!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Peel and dice the russet potatoes into small cubes. Set them aside in a bowl of cold water to prevent browning.

Step 2

Roast and peel the green chiles if not already prepared. Dice them into small pieces and set aside.

Step 3

Finely dice the onion and mince the garlic cloves.

Step 4

In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.

Step 5

Add the minced garlic, ground cumin, and smoked paprika to the pot. Cook for 1-2 minutes, stirring frequently, until fragrant.

Step 6

Drain the diced potatoes and add them to the pot. Stir well to coat the potatoes in the spices.

Step 7

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.

Step 8

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.)

Step 9

Stir in the diced green chiles and heavy cream. Season with salt and black pepper to taste.

Step 10

Simmer the soup for an additional 5 minutes, stirring occasionally to ensure everything is well combined and heated through.

Step 11

Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of chopped cilantro if desired.

Nutrition Facts

Serving size	(2744.9g)

Amount per serving	% Daily Value*
Calories	2834.2

Total Fat 127.5g	0%
Saturated Fat 60.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 270mg	0%
Sodium 4892.3mg	0%
Total Carbohydrate 355.2g	0%
Dietary Fiber 37.6g	0%
Total Sugars 41.0g
Protein 58.6g	0%

Vitamin D 0IU	0%
Calcium 477.9mg	0%
Iron 22.0mg	0%
Potassium 9093.8mg	0%

*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.

Source of Calories

Fat: 40.9%

Protein: 8.4%

Carbs: 50.7%