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Potato Soup With Cheese And Green Chiles

Potato soup with cheese and green chiles—creamy, thick, and Tex-Mex style with tender Yukon gold potatoes. Butter-flour roux thickens the broth, then pepper jack and cheddar melt for a silky finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 3 lb Yukon gold potatoes peeled and cubed
  • 1 onion diced
  • 4 garlic minced
Chiles and broth
  • 2 can (4 oz) diced green chiles
  • 4 cup chicken broth
Creamy cheese base
  • 1.5 cup heavy cream
  • 2 cup shredded pepper jack cheese
  • 1 cup shredded cheddar
  • 3 tbsp butter
  • 3 tbsp flour
Seasonings
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 salt and pepper to taste
For serving
  • 1 sour cream
  • 1 cilantro
  • 1 tortilla strips

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Melt butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened and fragrant (visual cue: glossy, translucent edges).
  2. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant (visual cue: pale gold bubbles at the edges).
Build the roux and simmer
  1. Stir in cumin and smoked paprika for 10 seconds to toast the spices (visual cue: darker specks and a stronger aroma).
  2. Whisk in the flour and cook for 1-2 minutes, stirring until it looks smooth and lightly cooked (visual cue: clumps disappear and the mixture turns slightly golden).
  3. Pour in the chicken broth and add the cubed potatoes and diced green chiles, then bring to a simmer (visual cue: steady bubbling across the surface).
  4. Simmer for 20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork (visual cue: cubes break apart easily).
Thicken, melt cheese, and season
  1. Mash about half the potatoes in the pot to thicken the soup (visual cue: part of the soup becomes creamy and thicker).
  2. Stir in the heavy cream, then add both cheeses and stir until melted and smooth (visual cue: glossy, creamy cheese texture with no lumps).
  3. Season with salt and pepper to taste, then serve hot with sour cream, cilantro, and tortilla strips (visual cue: toppings sit on top without sinking).

Notes

For the thickest texture, mash while the soup is actively simmering so it blends smoothly. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended for best dairy texture. For a lighter option, swap heavy cream for half-and-half and use reduced-fat cheddar/pepper jack if desired.