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Creamy Green Chili & Potato Soup - Old Man Chef
ChiliPotatoSoup

Creamy Green Chili & Potato Soup


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Ingredients

  • 2¾ oz. butter
  • ¼ pound red onions, diced
  • 2¾ oz. celery, diced
  • 1 teaspoon garlic, chopped
  • 2¾ oz.  flour
  • 8 oz. canned green chili
  • 1½ pound baby red potatoes, peeled and diced
  • ¼ teaspoon ground cumin
  • ½ teaspoon black pepper
  • 1 teaspoon fresh oregano, chopped
  • 2 bay leaf
  • 2¾ cup water
  • 2¾ oz. chicken base
  • 1½ cup half & half
  • 1½ cup buttermilk
  • ¼ pound shredded monterey jack
  • 2 oz. tortilla strips
  • ¼ cup fresh cilantro, chopped
  • ¾ teaspoon kosher salt

Directions

  • Melt margarine in large stock pot
  • Add onions and celery, sauté until onions are translucent, approximately 5 minutes
  • Add flour to create roux, cook over medium heat for 5 minutes
  • Add green chilies, potatoes, cumin, black pepper and salt. Sauté 4 – 5 minutes
  • Add oregano, bay leaf, water and chicken base. Bring to a boil, reduce heat and simmer
  • Simmer for 30 – 45 minutes or until potatoes are tender
  • In a separate pan, bring half & half and buttermilk to a simmer and add to soup
  • Season with salt and pepper
  • Remove bay leaf
  • Add shredded Monterey jack cheese, tortilla strips and chopped cilantro to soup.

Creamy Green Chili & Potato Soup

Course: Side Dish
Keyword: chili, Potato, soup
Servings: 2 people

Ingredients

  • 2 ¾ oz butter
  • ¼ pound red onion diced
  • 2 ¾ oz celery diced
  • 2 ¾ oz flour
  • 8 oz canned green chili
  • 1 ½ pound baby red potato peeled & diced
  • ¼ tsp ground cumin
  • ½ tsp black pepper
  • 1 tsp fresh oregano chopped
  • 2 bay leaf
  • 2 ¾ cup water
  • 2 ¾ oz chicken base
  • 1 ½ cup half & half
  • 1 ½ cup buttermilk
  • ¼ pound monterey jack cheese shredded
  • 2 oz tortilla chips
  • ¼ cup fresh cilantro chopped
  • ¾ tsp kosher salt

Instructions

  • Melt margarine in large stock pot
  • Add onions and celery, sauté until onions are translucent, approximately 5 minutes
  • Add flour to create roux, cook over medium heat for 5 minutes
  • Add green chilies, potatoes, cumin, black pepper and salt. Sauté 4 – 5 minutes
  • Add oregano, bay leaf, water and chicken base. Bring to a boil, reduce heat and simmer
  • Simmer for 30 – 45 minutes or until potatoes are tender
  • In a separate pan, bring half & half and buttermilk to a simmer and add to soup
  • Season with salt and pepper
  • Remove bay leaf
  • Add shredded Monterey jack cheese, tortilla strips and chopped cilantro to soup.

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