Jaxons Potato Chile Soup Food

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JAXON'S POTATO CHILE SOUP



Jaxon's Potato Chile Soup image

Jaxon's is local and they make the best potato soup with green chile. The recipe is printed in the El Paso Junior League cookbook and there have been people to buy the cookbook for this recipe.

Provided by PaulaG

Categories     Potato

Time 1h

Yield 8 cups

Number Of Ingredients 10

1/2 cup fresh jalapeno pepper, seeded and minced
1/4 cup fresh long green chili, roasted, peeled, seeded and finally chopped (about 3 medium)
1 cup of finely chopped onion
2 lbs potatoes, peeled and cut into 1/2 inch cubes
1/2 teaspoon salt
4 cups chicken broth
2 tablespoons butter
1/4 cup flour
3 cups milk (May use 1-1/2 cups milk and 1-1/2 cups half and half)
cheddar cheese or monterey jack cheese, shredded

Steps:

  • Combine the first 6 ingredients.
  • Bring to a boil and reduce heat, simmer 20 minutes.
  • In a separate pan, melt the butter over low heat, add flour and blend until smooth.
  • Cook the roux over low heat for 3 minutes, constantly moving it so it will not scorch.
  • Strain liquid from potato/chile mixture and reserve 3 cups of the liquid.
  • Mash half the potato/chile mixture, reserving the other half.
  • Stir the reserved cooking liquid into the roux, raise the heat and whisk with a wire whip until thickened.
  • Add milk to thickened liquid and continue to stir until it comes to a simmer.
  • Turn off the heat, add mashed and unmashed potato/chile mixture.
  • Serve topped with shredded cheese on top.

Nutrition Facts : Calories 216.8, Fat 7.1, SaturatedFat 4.2, Cholesterol 20.4, Sodium 600.1, Carbohydrate 30.3, Fiber 3.1, Sugar 2.5, Protein 8.5

POTATO AND CHILE SOUP



Potato and Chile Soup image

With fall quickly approaching, I'm looking to expand my collection of comforting soups. Though I have not tried this one yet, it looks like it has great possibilities.

Provided by justcallmetoni

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 medium potatoes, scrubbed unpeeled
3 cups water
1 tablespoon olive oil
1 1/2 cups chopped onions
2 garlic cloves, minced
1 1/2 cups red peppers, diced
1 1/2 cups anaheim chilies, diced
1 cup soymilk or 1 cup low-fat milk
1 teaspoon ground cumin
1 teaspoon dried basil
1 garlic clove, minced
salt
pepper
scallion, chopped (optional)
cilantro, chopped (optional)

Steps:

  • Cut cleaned and unpeeled potatoes into large cubes (about 1 to 1 1/2 inches). Bring water and potatoes to a low boil, cooking until the potatoes are tender.
  • While potatoes are cooking, place oil and onions in a skillet and cook until onions are cooked soft and translucent but not brown. Add peppers, cumin, basil and garlic and continue cooking until peppers are tender, about 6-9 minutes.
  • Place potatoes and three quarters of the water into a blender or food processor, reserving the remaining water. Blend until smooth.
  • Return processed potatoes to pot, adding peppers and milk. Use reserved water to thin the soup further if desired. Warm over low heat until it is ready to serve.
  • Garnish with scallions or cilantro if desired.

Nutrition Facts : Calories 293.7, Fat 5.2, SaturatedFat 0.7, Sodium 58.3, Carbohydrate 56.1, Fiber 8.5, Sugar 9.8, Protein 9.5

CHILE POTATO SOUP



Chile Potato Soup image

This is a refinement of a dish from a popular local establishment. A friend served ours to the owner and he admitted that this was better! Pure comfort food.

Provided by Bill J.

Categories     Low Protein

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 lbs peeled and diced yukon gold potatoes
2 large onions, peeled and diced
4 -5 large green chilies (peeled and diced)
4 cups chicken broth
2 cups heavy cream or 2 cups half-and-half
1/2 cup butter, divided
4 tablespoons flour
salt and pepper, to taste
6 -8 corn tortillas, cut into strips (May use broken tortilla chips)
shredded monterey jack cheese (to garnish)

Steps:

  • Saute diced onions and chiles in 4 T butter until soft.
  • Place diced/peeled potatoes into LARGE pot. Cover with chicken broth and water. Add in onions and chiles. Bring to a boil, reduce to simmer. Cook until potatoes are very tender (mushy soft).
  • Drain, reserving 1/2 of cooking water/broth. Return drained potatoes/chiles/onions to cooking pot.
  • Place 1/2 of potatoes/onions/chiles into food processor or blender. Puree. Return to puree to cooking pot.
  • Melt remainin 4 T butter in skillet. Stir in 4 T flour to make a blond roux. Stir in cream (or half-and-half) and reserved cooking broth until warm. Do not boil.
  • Pour into potato mixture. Heat all until bubbly hot.
  • While heating soup. Fry tortills strips until browned and drain well.
  • Serve soup in individual bowls garnished with tortills strips and cheese. Enjoy!

Nutrition Facts : Calories 1302.5, Fat 70.2, SaturatedFat 42.7, Cholesterol 224, Sodium 1016.3, Carbohydrate 152.4, Fiber 14.4, Sugar 11.6, Protein 22.6

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