Old Fashioned Green Chile Potato Soup is a classic potato soup with a well-rounded combination of flavors … plus the distinctive accent of diced green chiles. Satisfying and unique.
This Old Fashioned Green Chile Potato Soup is an ideal, easy to serve addition to that Super Bowl party tomorrow. It’s one of my favorite homemade vegetable soups as everyone loves it, it’s a bit different from typical fare, and it’s easy to serve hot in a slow cooker. It’s straightforward to make and more flavorful than most potato soups I’ve had (which I’ve usually found rather bland). The green chiles and vinegar really add another dimension to this soup.
The Yukon Gold potatoes, coconut milk, vinegar, and green chiles are what make this soup particularly flavorful and distinctive. It also adds a special touch to top it with the fried potato skins; I left them off for the photo so you can actually see the soup. Sprinking red pepper flakes on top also adds both flavor and visual appeal.
This keeps for up to 4 days in airtight containers in the refrigerator, or can be frozen for up to 6 months. It’s a great dish to leave on low in the slow cooker for a pot luck or snowy day so people can just help themselves.
So just try this, vary it a bit as it’s pretty bombproof, and enjoy!
- 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)
- 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.
- Cook over medium heat for 5 minutes, stirring occasionally, until just softened; then add the garlic and cook another 2 minutes.
- Meanwhile, scrub and peel the potatoes, saving the skins. Cut into ½ to 1-inch chunks. Drain and rinse beans.
- 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.
- 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.
- 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.
- When the soup is ready, turn off heat and stir in the vinegar. Add more vinegar and chiles to taste, if desired.
- 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.)
- Serve and top with potato skins and more diced green chiles if desired.
- Enjoy!
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