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Potato Soup With Cheese And Green Chiles

Potato soup with cheese and green chiles—creamy Yukon golds simmered until tender, then mashed for a thick texture and finished with melty pepper jack and cheddar. Cooked with a Tex-Mex spice base of cumin and smoked paprika plus diced green chiles for a warm, tangy kick.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 3 lb Yukon gold potatoes Peeled and cubed.
  • 1 onion Diced.
  • 4 garlic Minced.
Green chiles and broth
  • 2 can (4 oz) diced green chiles
  • 4 cup chicken broth
Creamy base and cheeses
  • 1.5 cup heavy cream
  • 2 cup shredded pepper jack cheese
  • 1 cup shredded cheddar
  • 3 tbsp butter
  • 3 tbsp flour
Spices and seasoning
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.1 salt To taste.
  • 0.1 pepper To taste.
Serving toppings
  • 1 sour cream For serving.
  • 1 cilantro For serving.
  • 1 tortilla strips For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics and build the roux
  1. Melt butter in a large Dutch oven, then sauté diced onion until softened, 4 minutes. Stir occasionally so the onion turns glossy and starts to smell sweet.
  2. Add minced garlic and cook for 1 minute. Keep it moving so the garlic becomes fragrant without browning.
  3. Stir in cumin and smoked paprika, then whisk in flour and cook for 1–2 minutes. The mixture should look slightly thickened and smell toasted.
Simmer potatoes until tender
  1. Pour in chicken broth, then add cubed Yukon gold potatoes and diced green chiles. Bring to a gentle simmer, then keep simmering for 20 minutes until the potatoes are tender.
  2. Mash about half the potatoes in the pot. Leave some chunks for a hearty, thick texture.
Make it creamy and melt the cheese
  1. Stir in heavy cream. Heat until smooth and steaming, without boiling hard.
  2. Add both cheeses (pepper jack and cheddar) and stir until melted and fully incorporated. The soup should look thick and creamy.
  3. Season with salt and pepper to taste. Serve hot with sour cream, cilantro, and tortilla strips.

Notes

Pro tip: For extra thickness, mash more of the potatoes (or press them through a fork) before adding the cream. Store leftovers in the refrigerator up to 3–4 days; reheat gently on the stovetop. Freezing is not recommended because the dairy can break when thawed. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich).