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Potato Soup With Cheese And Green Chiles

Potato soup with cheese and green chiles made creamy by simmering Yukon gold potatoes, then mashing for a thick, spoonable texture. Pepper jack melts into the base with cheddar, finished with sour cream, cilantro, and crunchy tortilla strips.
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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: 635
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb Yukon gold potatoes
  • 2 can (4 oz) diced green chiles
  • 1 onion
  • 4 clove garlic
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 2 cup shredded pepper jack cheese
  • 1 cup shredded cheddar
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.5 cup sour cream for serving
  • 0.25 cup cilantro for serving
  • 1 tortilla strips for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and thicken
  1. Melt butter in a large pot over medium heat, then sauté diced onion until softened, about 4 minutes, stirring occasionally as it turns translucent.
  2. Add minced garlic and cook for 1 minute, stirring just until fragrant and lightly golden.
  3. Stir in cumin and smoked paprika until the spices smell toasted, about 10 seconds, then whisk in flour and cook 1-2 minutes to remove the raw flour taste.
Simmer until tender
  1. Pour in chicken broth and add cubed Yukon gold potatoes and diced green chiles, bringing the pot to a steady simmer.
  2. Simmer for 20 minutes, stirring occasionally, until the potatoes are very tender and a fork slides through easily.
  3. Mash about half the potatoes in the pot to thicken the soup while keeping some chunks for texture.
Make it creamy and serve
  1. Stir in heavy cream over medium heat until fully combined and slightly thickened.
  2. Add shredded pepper jack cheese and shredded cheddar, stirring until both cheeses are melted and the soup looks smooth and glossy.
  3. Season with salt and pepper to taste, then serve hot with sour cream, cilantro, and tortilla strips on top.

Notes

For the creamiest texture, mash the potatoes directly in the pot so the starch naturally thickens the soup; start seasoning with a light pinch of salt, then adjust at the end. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth if it thickens too much. Freezing is not recommended because dairy can break when thawed. For a dairy-free swap, use a non-dairy cream and lactose-free cheeses to keep the same thick, cheesy consistency.