Potato and Green Chile Soup

Name: Potato and Green Chile Soup
Total time: 65
Yield: 8
Ingredients: 4 tablespoons salted butter; 1 medium onion, chopped; 1 clove garlic, minced, or more to taste; 4 medium potatoes, peeled and cubed, or more to taste; 0.33333334326744 cup all-purpose flour; 2 cups beef broth; 28 ounces canned roasted Hatch green chile peppers, diced; 2 cups milk; 0.5 teaspoon ground cumin; 0.5 teaspoon dried Mexican oregano; 0.5 teaspoon salt, or to taste; 1 cup shredded Monterey Jack cheese; 1 cup shredded Cheddar cheese; 1 pinch ground black pepper to taste

Recipe by Franny from allrecipes.com

Lunch 1 Hr. 5 Mins.

Ingredients

8 servings

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4 tablespoons salted butter
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1 medium onion, chopped
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1 clove garlic, minced, or more to taste
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4 medium potatoes, peeled and cubed, or more to taste
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0.33333334326744 cup all-purpose flour
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2 cups beef broth
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28 ounces canned roasted Hatch green chile peppers, diced

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2 cups milk
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0.5 teaspoon ground cumin
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0.5 teaspoon dried Mexican oregano
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0.5 teaspoon salt, or to taste
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1 cup shredded Monterey Jack cheese
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1 cup shredded Cheddar cheese
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1 pinch ground black pepper to taste

Instructions

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.
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.
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.