Creamy Green Chili & Potato Soup

Name: Creamy Green Chili & Potato Soup
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

August 21, 2018

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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.

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