There seems to be some weird rumor going around that it’s still winter up here in the Northern Hemisphere. I say it’s a rumor because in Texas it has been in the 80s and last I checked those are not winter temperatures. I mean we had an outdoor party in February over the weekend and we were in shorts and sandals if that is any indication of the weather.
Shorts and sandals wearing weather doesn’t exactly add up to soup weather though so deciding to make a soup that’s perfect on a cold rainy day when the weather was in the 80’s probably deserves a bit of side-eye. If I’m honest though this soup is so delicious I wouldn’t have cared if it were 100 degrees outside while I ate it. If you are lucky (yes I mean that) to still have some cold gray days though you will be even happier about eating this soup while it’s miserable outside.
This recipe is from a restaurant from where I live that closed a few years ago much to the dismay of a lot of people that live here. This was probably one of the things they were most well known for and I know everyone was miffed at the thought of not eating it again.
Fear not though now you can make it yourself and even if you never knew what you were missing you can try it for yourself without the fear of having it taken away from you.
This soup is a little time consuming to make and you will most definitely dirty a few dishes while making it so save it for a weekend or a day when you will have a little extra time to try it out. If you also want to save a little bit of time you can use canned green chile but I would recommend using this method to roast your own fresh chile. Once it’s done you can top it with fresh baked tortilla strips and Monterrey jack cheese and then dig in.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Potato Green Chile Soup
- ½ fresh jalapeno seeded and diced
- 1 cup finely chopped onions
- 2 pounds potatoes peeled and cut into ½ inch cubes
- ½ tsp seasoning salt
- 5 cups vegetable stock
- ½ cup green chile seeded and diced
- ¼ cup unsalted butter
- ¼ cup flour
- 3 cups milk
- tortilla strips
- monterrey jack cheese shredded
Combine first six ingredients over medium-high heat. Once it’s boiling reduce heat and simmer for 20 minutes or until potatoes are fork tender.
In a separate pot melt butter over low heat and add flour whisking constantly for 3-5 minutes until it is the consistency of wet sand. Add in the milk a little at a time whisking as you do (this will avoid lumps). Raise the heat up to medium and let the milk thicken while whisking occasionally.
While the milk is thickening drain the liquid from the potatoes into a bowl and set aside for later. Take half of the potato chile mixture and mash it up and keep the other half of the mixture in cubes.
Add in 3 cups of the broth from the potatoes to the milk and let cook until it comes back up to a simmer. Turn off the heat and add mashed potato and chile mixture. Whisk to blend well and then add the reserved cubed potatoes and chile.
Top with tortilla strips and and shredded cheese on top and serve.