Old Fashioned Green Chile Potato Soup
Cuisine: Southwestern
Author: Anita
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Ingredients
  • 1½ cups diced yellow onion (about 1 large)
  • 4 stalks celery, diced
  • 3 cloves garlic, pressed
  • ⅔ cup olive oil, divided
  • 2 tsp kosher salt
  • ¾ tsp freshly ground black pepper
  • 2 lbs Yukon Gold potatoes (about 5 large)
  • 2 15 oz cans white beans (such as navy or cannellini)
  • 4 cups low sodium chicken or vegetable broth or vegetable broth
  • 1 13 oz can full-fat coconut milk
  • 2-3 cups diced green chiles
  • ¼ cup distilled white vinegar (+ more as needed)
Instructions
  1. Heat 3 tbsp of the olive oil in a large pot or Dutch oven. Add the onions and celery along with ¼ tsp salt and ¼ tsp pepper.
  2. Cook over medium heat for 5 minutes, stirring occasionally, until just softened; then add the garlic and cook another 2 minutes.
  3. Meanwhile, scrub and peel the potatoes, saving the skins. Cut into ½ to 1-inch chunks. Drain and rinse beans.
  4. Add the potatoes, beans, chicken broth, coconut milk, green chiles, remaining 2 tsp salt, and remaining ½ tsp black pepper to the pot. If using canned chiles, include the chile juice. Increase heat to medium high and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, until potatoes are very soft, about 30 minutes.
  5. Meanwhile, heat the remaining olive oil in a medium skillet over medium heat until shimmering. While oil is heating, coarsely chop potato skins to the size of almonds. Line a plate with paper towels.
  6. Fry the potato skins in the remaining oil, stirring occasionally, until crisp and puffed, 8-15 minutes. Use a slotted spoon to transfer skins to paper towel and season with a pinch of kosher salt. Set aside to use as a topping for the soup.
  7. When the soup is ready, turn off heat and stir in the vinegar. Add more vinegar and chiles to taste, if desired.
  8. Use an immersion blender to blend to a smooth consistency; or transfer in batches to a blender and blend some or all of the soup. (In the photo, about ⅔ of the soup was blended in order to leave some potato chuncks in.)
  9. Serve and top with potato skins and more diced green chiles if desired.
  10. Enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/vegetable-soups/old-fashioned-green-chile-potato-soup/