1/2 stick unsalted butter
1 lb.(2 medium) baking potatoes, peeled and chunked
1/3 cup whipping cream
2 cups chopped onions
2 cups grated Monterey Jack, or mozzarelle cheese, or combination of both
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon black pepper
2 bay leaves
6 long green chiles (1 cup or canned chopped green chiles can be substituted)
3 1/2 cups chicken broth homemade or canned
In a 4 qt. saucepan over low heat, melt the butter. Add the onions, garlic, oregano and bay leaves and cook, covered stirring once or twice, for 10 minutes. Stir in the chicken broth, potatoes, salt and pepper and bring to a boil. Lower heat and simmer, partially covered, stirring twice, until the potatoes are very tender, about 25 minutes. Cool soup slightly, discard bay leaves, and puree in food processor. (This is really messy, but careful not to do too much at a time). Return soup to pan, stir in green chiles and set over medium heat. Bring to a simmer and cook, uncovered, stirring frequently until the soup has thickened, about 15 minutes (Don't worry that it is not really thick). Stir in the cream and adjust seasoning if desired. (This can all be done up to 3 days ahead and rewarmed over low heat, stirring frequently.) Ladle soup into bowls, sprinkle with cheese (and crumbled tortilla chips if desired).
Originally posted 2/17/08
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Thursday, February 17, 2011
Cream of Green Chili Soup
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