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Potato Soup With Cheese And Green Chiles

Potato soup with cheese and green chiles—creamy, thick, and made by simmering Yukon gold potatoes until tender, then melting pepper jack and cheddar into the soup. Finished with Tex-Mex warm spices and a tangy topping of sour cream.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Peeled and cubed.
Green chiles
  • 2 can (4 oz) diced green chiles
Aromatics
  • 1 onion Diced.
  • 4 garlic Minced.
Liquid and dairy
  • 4 cup chicken broth
  • 1.5 cup heavy cream
Cheese
  • 2 cup shredded pepper jack cheese
  • 1 cup shredded cheddar
Base and seasoning
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 1 Salt and 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
  1. Melt the butter in a large pot over medium heat, until it looks fully melted and lightly foamy. Add the diced onion and sauté for 4 minutes, stirring occasionally, until softened and translucent.
  2. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant and lightly golden.
Build the creamy base
  1. Stir in the cumin and smoked paprika for 30 seconds, just until the spices smell toasted. Whisk in the flour and cook for 1-2 minutes, stirring until smooth and slightly thickened.
  2. Pour in the chicken broth and bring the mixture to a simmer. Add the cubed Yukon gold potatoes and diced green chiles, then simmer for 20 minutes, stirring now and then, until the potatoes are tender.
Mash, melt, and finish
  1. Mash about half the potatoes in the pot to thicken the soup, leaving some chunks for texture. Stir in the heavy cream and bring back to a gentle simmer.
  2. Add the shredded pepper jack and shredded cheddar, then stir until fully melted and the soup looks glossy and creamy. Season with salt and pepper to taste, then remove from heat.
  3. Ladle the soup into bowls and top with sour cream, cilantro, and tortilla strips for serving.

Notes

For the smoothest texture, mash the potatoes directly in the pot until you reach your preferred thickness—start with about half for a chunky-creamy balance. Store leftover soup in an airtight container in the refrigerator for up to 3 days; reheat gently, stirring often (it thickens as it cools). Freezing is not recommended because the dairy can break when thawed and reheated. For a lighter option, use half-and-half instead of heavy cream (the soup will be slightly thinner).