Ingredients
Equipment
Method
Sauté aromatics
- Melt the butter in a large pot over medium heat, then sauté the onion until softened, about 4 minutes. Add the minced garlic and cook 1 minute, stirring so it doesn’t brown.
Build the thickener
- Stir in the cumin and smoked paprika, then whisk in the flour and cook 1–2 minutes. Cook just until the mixture looks smooth and slightly toasted.
Simmer the soup
- Pour in the chicken broth and add the peeled and cubed Yukon gold potatoes and diced green chiles. Simmer for 20 minutes, until the potatoes are tender and easily pierced.
- Mash about half the potatoes in the pot to thicken the soup while keeping some chunks. Stir well so the texture is evenly distributed.
Make it creamy and season
- Stir in the heavy cream over medium heat until the soup is creamy and hot. Add both cheeses and stir until fully melted and smooth.
- Season with salt and pepper to taste, then serve immediately with sour cream, cilantro, and tortilla strips. Spoon into bowls so the cheese stays melted on top.
Notes
For a thicker soup, mash a little more than half the potatoes and simmer 3–5 minutes after adding the cheeses. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if needed. Freezing isn’t recommended because the cream and cheese can break when thawed. If you want a lighter option, use half-and-half instead of heavy cream (texture will be a bit less rich).