Author: Nikki
This Green Chile Potato Soup is creamy, rich and a wonderful kick of flavor. The green chiles provides a slight kick of heat which is quickly cooled down with the creamy base and hearty potatoes. This will be a winter staple and a new family favorite.
- 3 cups cubed red potatoes
- 2 cups diced green cabbage
- 20 ounces frozen corn
- 2 Tablespoons butter
- ¾ cup diced onion
- 24 ounces green chilies
- 2 Tablespoons minced garlic
- 4 cups heavy cream
- 2 cups milk
- 3½ teaspoons cumin
- 1 to 1½ teaspoons salt
- ½ teaspoon pepper
- 2½ teaspoons chicken bouillon
- ¼ teaspoon Cayenne pepper
- Bring large pot of salted water to a boil and add potatoes and cabbage. Boil until just fork tender. Drain potatoes and cabbage and set aside. You want the potatoes to still be a little firm because they will cook longer in the soup.
- Preheat oven to 500 degrees F.
- Line a cookie sheet with foil and then spray it with cooking spray.
- Spread corn evenly over cookie sheet and roast in oven for about 7 minutes. Keep an eye on to make sure it doesn't burn. Remove from oven and set aside.
- In a large cooking pot melt 2 Tablespoon of butter over medium high heat. Add onions and green chilies. Sauté until tender.
- Add garlic and cook another minute.
- Add heavy cream, milk, cumin, salt, pepper, chicken bouillon, and Cayenne pepper. Bring to a boil.
- Add potatoes and corn and bring to a boil again.
- Reduce heat to medium low and simmer for 10 minutes, stirring often.
- Serve with tortilla strips.
Recipe by Chef in Training at https://www.chef-in-training.com/green-chile-potato-soup/
3.4.3177