POTATO AND GREEN CHILE SOUP
This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.
Provided by Franny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
- Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.
- Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g
CHILI-STUFFED POTATOES
Microwave baked potatoes and convenient canned vegetarian chili make this hearty dish a snap to take to the table! It's colorful, too, topped with goodies like fresh tomatoes, reduced-fat sour cream and shredded cheese. "These potatoes are great for cookouts or picnic meals," Laura Lunardi notes from West Chester, Pennsylvania.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. , Meanwhile, in a small saucepan, heat chili. With a sharp knife, cut an "X" in each potato; fluff with a fork. Spoon chili over each potato; sprinkle with cheese. Top with tomatoes, sour cream and cilantro.
Nutrition Facts : Calories 354 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 466mg sodium, Carbohydrate 66g carbohydrate (0 sugars, Fiber 9g fiber), Protein 15g protein.
POTATO AND CHILE SOUP
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
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
FIVE-WAY CHILI POTATO SKINS
Steps:
- Toppings: Cincinnati-style chili, kidney beans, chopped onion, shredded cheddar and oyster crackers
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
CHILI POTATO SOUP
Provided by Eloise Davison
Categories Soup/Stew Milk/Cream Onion Potato Appetizer Quick & Easy Bacon Spice Winter House & Garden Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 11
Steps:
- Fry bacon until crisp in the saucepan used for making the soup. Remove bacon. Add onion to hot bacon fat and sauté until limp. Add potatoes, boiling water and salt. Cover. Cook until potatoes are soft. Then mash, and add milk and seasonings. Heat thoroughly. Serve with grated cheese sprinkled over the top.
LOADED BAKED POTATO SOUP (CHILI'S COPYCAT RECIPE) RECIPE - (3.7/5)
Provided by á-40713
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F and bake the potatoes for 1 hour or until done. Remove potatoes from oven to cool. As potatoes cool, prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer 5 minutes. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. Add chopped baked potato and half-and-half to the saucepan. Bring soup back to a boil, then reduce heat and simmer for 15 minutes or until thick. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.
MEAT AND POTATO CHILI SOUP
This came out of a magazine several years ago. Again, I have modified it to suit my family's taste. It is a soup, which has the taste of chili. Wonderful on those cold days of winter. It also can be put into a crockpot and cooked until potatoes are tender.
Provided by Jellyqueen
Categories Potato
Time 1h45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in Dutch oven over med.
- -highheat.
- Add meat and onion; cook 5 tp 6 minutes or until meat is browned, stirring frequently.
- Drain.
- Add all remaining chili ingredients, except potatoes.
- Leave hot peppers whole.
- Reduce heat to med; cover and cook 40 to 50 minutes or until meat is tender, stirring occasionally.
- Stir in potatoes; cook 15 t0 20 minutes or until potatoes are tender.
- Remove bay leaf and hot peppers.
- To serve, ladle chili into bowls; top each with a dollop of sour cream and/or horseradish.
SWEET POTATO-GARLIC SOUP WITH CHILE OIL
This silky-smooth sweet potato soup features the deep flavor of roasted garlic and a splendid dose of garlicky, Sichuan peppercorn chile oil, which delivers heat and a tingling sensation with every spoonful. Roasting the sweet potatoes at a high temperature does a few things in this recipe: First, it develops the sweet potato's flavors, and second, it softens the tubers, yielding a smooth texture. Serve this soup with thick slices of buttered, toasted bread to sop it up.
Provided by Nik Sharma
Categories dinner, lunch, weekday, soups and stews, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Remove some of the excess paper from the head of garlic, leaving the bulb intact. Rub the bulb with 2 teaspoons oil and place it in the center of a rimmed baking sheet.
- In a large bowl, toss the sweet potatoes, onion and cumin seeds with the remaining 2 tablespoons olive oil. Spread them in a single layer on the baking sheet and roast until the sweet potatoes are slightly caramelized and tender and the garlic has softened, about 25 minutes. Remove from the oven and let rest until the vegetables are cool enough to handle, about 8 minutes.
- While the vegetables roast, prepare the chile oil: In a small saucepan over medium, heat the neutral oil, taking care not to burn it. (Measure the oil's temperature with a thermometer; it should read about 325 degrees. You could also test the temperature with a Sichuan peppercorn: It should sizzle when tossed in.)
- Once the oil is hot, remove it from the heat, add the red-pepper flakes, garlic and Sichuan peppercorns. Cover with a lid and let steep for at least 20 minutes. (The oil can be prepared a day ahead of time and stored in an airtight container in the refrigerator for up to 1 week.)
- Transfer the cooked sweet potato mixture to a blender. Squeeze the softened garlic pulp out of the cloves and add the pulp to the blender. Add 1/4 cup stock to the baking sheet and scrape off any bits that have stuck to the pan. Add the stock and bits to the blender. Add the remaining stock, the black pepper and turmeric to the blender and purée on high speed until smooth and creamy. Taste and add salt as needed. Transfer the soup to a medium saucepan and rewarm over low as needed.
- Divide the soup among bowls. Give the chile oil a stir and drizzle the soup with a generous tablespoon or two. Serve immediately.
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