Creamy Green Chile Potato Soup
This comforting vegan potato soup features a rich, creamy texture and a delightful southwestern kick from Hatch green chiles. Made with wholesome vegetables like onions, carrots, and celery, it's a satisfying and flavorful meal perfect for any time of year. This recipe is also great for a potato reset or a simple, healthy diet.
Price per Serving
Instructions
- 1
Finely dice the onion (1 yellow), carrots (2 medium), and celery (2 ribs). Add them to a large soup pot.
- 2
Sauté the diced vegetables in vegetable broth (3 tbsp) (or water) until softened.
- 3
Stir in garlic (4 cloves) and simmer for 30 seconds.
- 4
Clean and de-seed hatch green chiles (6 mild) (or use 1-2 cans of 8oz storebought green chile). Chop them and add to the soup.
- 5
Simmer the chiles with the vegetables for 2-3 minutes.
- 6
Add potatoes (4 russet), vegetable broth (2 cups), water (2 cups), chili powder (1 tsp), cumin (0.5 tsp), kosher salt (0.5 tsp), and ground black pepper (0.25 tsp). Stir well.
- 7
Bring the soup to a medium simmer, cover, and cook for 15-20 minutes, or until the [russet potatoes] are cooked through.
- 8
Carefully remove 2-3 ladles of the cooked soup and blend until smooth in a high-speed blender. Return the blended portion to the pot and stir to thicken. Do not fill the blender more than 1/3 full with hot liquids.
- 9
Adjust seasoning if needed and serve hot.
Nutrition Facts
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