Merm's Potato Cheese Soup with Green Chilies

Warm, comforting, and packed with bold flavors, Merm's Potato Cheese Soup with Green Chilies is the perfect marriage of creamy indulgence and a subtle kick of spice. This hearty soup combines tender russet potatoes simmered to perfection in a savory chicken or vegetable stock, a velvety roux made with butter and milk, and sharp cheddar cheese for an irresistibly rich base. The addition of diced green chilies introduces a mild heat that elevates the dish, complemented by a touch of garlic, paprika, and black pepper for a well-rounded flavor profile. With just 45 minutes from start to finish, this easy-to-make soup is the ultimate comfort food, ideal for weeknight dinners or cozy gatherings. Serve it piping hot with a sprinkle of fresh parsley and crusty bread for a meal that's as satisfying as it is flavorful.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 medium-sized (peeled and cubed) Russet potatoes
• 4 cups Chicken or vegetable stock
• 3 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 2 cups Whole milk
• 2 cups (shredded) Sharp cheddar cheese
• 2 medium (diced, or one 4-ounce can) Green chilies
• 2 cloves (minced) Garlic
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons Chopped fresh parsley (optional for garnish)

Directions

Step 1

Peel and cube the russet potatoes into bite-sized pieces.

Step 2

In a large pot over medium heat, combine the cubed potatoes and chicken or vegetable stock. Bring to a boil, then reduce heat to simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.

Step 3

While the potatoes are cooking, prepare the roux: In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking continuously until the mixture becomes golden and bubbly.

Step 4

Gradually whisk the milk into the roux to create a smooth, creamy sauce. Continue cooking for 3-4 minutes, or until the mixture thickens slightly.

Step 5

Once the potatoes are cooked, use a potato masher to slightly mash them in the pot, leaving some chunks for texture. If needed, adjust the soup's consistency by adding a bit of water to thin it out.

Step 6

Stir the milk and roux mixture into the pot with the potatoes. Mix well to combine.

Step 7

Add the shredded cheddar cheese to the soup, stirring until it's completely melted.

Step 8

Stir in the diced green chilies, minced garlic, salt, black pepper, and paprika. Let the soup simmer for another 5-7 minutes to allow the flavors to meld together.

Step 9

Taste and adjust seasoning as needed with additional salt or spices.

Step 10

Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve warm with crusty bread or crackers on the side.

Nutrition Facts

Serving size	(3025.2g)

Amount per serving	% Daily Value*
Calories	2749.7

Total Fat 127.7g	0%
Saturated Fat 79.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 393.7mg	0%
Sodium 7630.5mg	0%
Total Carbohydrate 303.9g	0%
Dietary Fiber 25.8g	0%
Total Sugars 49.9g
Protein 116.0g	0%

Vitamin D 214.7IU	0%
Calcium 2503.9mg	0%
Iron 17.4mg	0%
Potassium 7685.2mg	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: 40.6%

Protein: 16.4%

Carbs: 43.0%