Merm’s Potato Cheese Soup With Green Chilies: A Bowlful of Love and Memories

The aroma of this soup instantly transports me back to my childhood. I can almost see my grandmother, Merm, standing at the stove, stirring a pot of this creamy, comforting concoction. It wasn’t just the taste of potatoes, cheese, and those vibrant green chilies; it was the warmth of her kitchen, the sound of laughter, and the feeling of being completely loved and cared for. This soup isn’t just food; it’s a hug in a bowl, a testament to the power of a simple recipe made with love. It’s a dish I cherish, and I am so happy to be able to share it with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 8
• Yield: About 8 cups
• Dietary Type: Vegetarian (can be made gluten-free with gluten-free flour)

Ingredients

• 4 tablespoons butter
• 1 medium onion, chopped
• 1 clove garlic, minced
• 4 medium potatoes, peeled and cut into 1-inch cubes
• 1/3 cup flour (all-purpose or gluten-free blend)
• 2 cups chicken broth (or vegetable broth for vegetarian)
• 2 cups milk (whole milk recommended for richness)
• 27 ounces whole green chilies, drained and diced into bite-sized pieces (canned or fresh roasted, about 10-12 fresh Anaheim chilies)
• 1/2 teaspoon salt
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Cheddar cheese
• Pepper to taste

Equipment Needed

• Large Dutch oven or soup pot
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Stirring spoon

Instructions

1. In a large Dutch oven or soup pot, melt the butter over medium heat. Be sure the butter is completely melted before moving on to the next step.
2. Add the chopped onion and minced garlic to the melted butter. Cook, stirring occasionally, until the onion is tender and translucent, about 5-7 minutes. Watch carefully to prevent browning.
3. Add the peeled and cubed potatoes to the pot. Stir to coat them with the butter and onion mixture. Cook for about 1 minute, stirring frequently.
4. Sprinkle the flour over the potatoes. Stir continuously until the flour is completely incorporated and smooth. Continue cooking for another minute to cook the flour and prevent a pasty taste.
5. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Ensure the flour mixture is fully dissolved in the broth.
6. Bring the mixture to a boil over medium-high heat, stirring occasionally.
7. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the potatoes are tender and easily pierced with a fork.
8. Stir in the milk, diced green chilies, and salt. Gently heat the soup until it is simmering. Be careful not to boil the soup after adding the milk, as this can cause it to curdle.
9. Remove the pot from the heat. Add the shredded Monterey Jack cheese and shredded Cheddar cheese. Stir until the cheeses are completely melted and the soup is smooth and creamy.
10. Season with pepper to taste.
11. Serve the soup hot in individual bowls. Garnish as desired.

Expert Tips & Tricks

• Roast your own green chilies: For a deeper, smokier flavor, roast fresh Anaheim or poblano peppers under the broiler or on a grill until the skins are blackened. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. The skins will then easily peel off. Remove the seeds and dice the chilies before adding them to the soup.
• Control the heat: The heat level of the soup depends on the type of green chilies used. Anaheim chilies are generally mild, while poblanos can have a bit more kick. If you prefer a spicier soup, add a pinch of cayenne pepper or a few drops of hot sauce.
• Prevent curdling: To prevent the milk from curdling, avoid boiling the soup after adding it. If you’re concerned about curdling, you can temper the milk by whisking a small amount of the hot soup into the cold milk before adding it to the pot.
• Creamy texture: For an even creamier texture, use an immersion blender to partially blend the soup after the potatoes are cooked. Be careful not to over-blend, as this can make the soup gummy.

Serving & Storage Suggestions

Serve Merm’s Potato Cheese Soup with Green Chilies hot in individual bowls. Garnish with shredded cheese, a dollop of sour cream or Greek yogurt, chopped cilantro, or crumbled bacon. Serve alongside warm flour tortillas or crusty bread for dipping.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months. Thaw the soup in the refrigerator overnight before reheating.

To reheat, gently warm the soup in a saucepan over low heat, stirring occasionally, until heated through. Avoid boiling. You can also reheat the soup in the microwave, but be sure to stir it frequently to prevent hot spots.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	315 kcal	16%
Total Fat	18g	28%
Saturated Fat	11g	55%
Cholesterol	45mg	15%
Sodium	550mg	23%
Total Carbohydrate	28g	9%
Dietary Fiber	3g	12%
Sugars	7g	–
Protein	12g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegan: Substitute the butter with vegan butter or olive oil, the chicken broth with vegetable broth, the milk with unsweetened plant-based milk (such as oat milk or soy milk), and the cheese with vegan shredded cheese.
• Spicy: Add a pinch of cayenne pepper, a dash of hot sauce, or a finely chopped jalapeño pepper to the soup for extra heat.
• Smoked: Add smoked paprika to the soup for a smoky flavor, or use smoked cheddar cheese instead of regular cheddar cheese.
• Different Cheeses: Experiment with different types of cheeses, such as pepper jack, Colby jack, or even a little bit of cream cheese for extra creaminess.
• Add-ins: Add cooked bacon, diced ham, corn, or black beans to the soup for extra flavor and heartiness.

FAQs (Frequently Asked Questions)

Q: Can I make this soup ahead of time?
A: Yes, you can make the soup ahead of time. Prepare the soup up to the point of adding the cheese, then refrigerate. When ready to serve, reheat the soup gently and stir in the cheese until melted.

Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow the soup to cool completely before transferring it to an airtight container or freezer bag. Thaw the soup in the refrigerator overnight before reheating.

Q: How do I prevent the cheese from clumping?
A: To prevent the cheese from clumping, make sure the soup is not boiling when you add the cheese. Remove the pot from the heat and stir in the cheese until it is melted and smooth.

Q: What kind of green chilies should I use?
A: You can use canned green chilies, fresh roasted green chilies, or even a combination of both. Anaheim chilies are mild, while poblano chilies have a bit more heat. Choose the type of chili that suits your taste.

Q: Can I use a different type of potato?
A: Yes, you can use different types of potatoes. Yukon Gold potatoes are a good option because they have a creamy texture. Russet potatoes will also work, but they may require a bit more cooking time.

Final Thoughts

I hope this recipe brings you as much joy and comfort as it has brought to my family for generations. Don’t be afraid to experiment with different variations and substitutions to make it your own. Whether you’re sharing it with loved ones or enjoying a quiet bowl by yourself, I hope this soup fills you with warmth and happiness. And please, let me know what you think! I’d love to hear your feedback and any creative twists you add to this classic recipe. Pair it with a crisp Mexican beer for the full experience. Happy cooking!