Potato Chili-Cheese Soup
A hearty, creamy potato chili-cheese soup with green chiles and fresh scallions, perfect for comforting meals and satisfying spice lovers.
Ingredients
- 5 large potatoes ⓘ
- 1/2 cube butter ⓘ
- 2 Tbsp. olive oil
- 3 large green peppers ⓘ
- 3 large onions ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. cumin ⓘ
- 1 tsp. basil ⓘ
- 2 cloves minced garlic ⓘ
- dash of black pepper ⓘ
- 1 cup diced canned green chiles ⓘ
- 1 cup sour cream ⓘ
- 2 cups milk ⓘ
- 1 1/2 cups grated Cheddar and Swiss cheese ⓘ
- 1 bunch scallions ⓘ
Instructions
- Clean potatoes, chop into bite-sized pieces, and boil in water until tender.
- Meanwhile, sauté green peppers, onions, salt, cumin, basil, garlic, and black pepper in butter and olive oil.
- Add green chiles to the sautéed vegetables.
- Puree half of the cooked potatoes in a food processor.
- Add the pureed potatoes and sautéed vegetables to the mixture.
- Stir in sour cream, milk, grated Cheddar and Swiss cheese, and chopped scallions.
- Add the remaining cooked potatoes to the pot.
- Simmer the soup until heated through and thickened.
Tips & Substitutions
For a creamier texture, consider adding extra sour cream or using heavy cream instead of milk. If you're looking for a healthier option, you can substitute Greek yogurt for sour cream. Feel free to use different types of cheese or add more spices like smoked paprika for a unique twist. If you prefer a bit of heat, try adding jalapeños or a splash of hot sauce.
Serving Suggestions
Serve this hearty soup with a side of crusty bread or cornbread for a complete meal. A fresh garden salad can add a nice contrast to the richness of the soup. For an extra touch, top each bowl with additional cheese, a dollop of sour cream, or freshly chopped herbs. This dish pairs beautifully with Scalloped Cabbage With Cheese for a comforting dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stove over low heat, stirring occasionally to prevent the cheese from sticking. You can also microwave individual portions, but be sure to stir well and heat in short intervals to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Chili-Cheese Soup contains roughly 2162 calories, with 20g protein, 146g carbohydrates, and 172g fat. It is an excellent source of iron (86% of the Daily Value), dietary fiber (71% of the Daily Value), and potassium (53% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1619mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup can be made a day in advance. In fact, the flavors tend to deepen and improve after sitting overnight. Just be sure to store it in the refrigerator and reheat it thoroughly before serving. You may need to add a splash of milk to adjust the consistency when reheating.
Is this soup suitable for vegetarian diets?
Yes, this Potato Chili-Cheese Soup is a vegetarian-friendly dish as it contains no meat. To ensure it remains vegetarian, use vegetable broth instead of water for boiling the potatoes and check that your cheeses are not made with animal rennet.
What can I do if the soup is too thick?
If your soup turns out thicker than you like, simply stir in additional milk or vegetable broth until you reach your desired consistency. This is a great way to adjust the soup to your preference, making it either heartier or lighter based on your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).