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Potato Soup with Green Chile and Yogurt

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  • Prep 20 min
  • Total 40 min
  • Ingredients 12
  • Servings 6
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There's something about digging into a thick warm soup on a cold day. I wait for the weather to turn chilly, and when it does, I run to my kitchen to make a bowl of comfort. I must admit that even though I love my thick soups, I have been thinking of new ways to cut back on the calories, every now and again I want to eat light. This soup has all the delicious taste of comfort, and at the same time is on the lighter side, since I use yogurt as my base instead of cream. For a little crunch, add corn nuts to this yogurt based potato green chile soup. The flavors of the potato, green chile, cheddar cheese and corn nuts are quickly becoming a classic and meld together perfectly. Try this soup anytime you want comfort, but not all the calories. Enjoy!
by Nicole Presley
Updated Sep 27, 2015
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Ingredients

  • 1 tablespoon olive oil
  • 2 Anaheim chiles (roasted, peeled, and cut into strips)
  • 1 large onion (sliced thinly)
  • 32 ounces chicken or vegetable broth
  • 6 medium sized potatoes (peeled and cut into 1 inch cubes)
  • 1 cup plain Greek yogurt
  • 1 cup nonfat milk
  • 1 1/2 cups sharp Cheddar cheese (grated)
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic
  • Corn nuts

Directions

  • 1
    Heat olive oil in large frying pan over medium high flame. Stir in the Anaheim chile strips and sliced onion. Cook for 10 minutes or until chiles and onions are soft.
  • 2
    Once onions and chiles are soft add in yogurt, milk and cheese, and mix until cheese melts and all ingredients combine. Set to the side.
  • 3
    While chiles and onions are cooking, in medium pot over a high flame add broth and bring to a boil. Once broth is boiling, add in potatoes and boil for 10 to 12 minutes.
  • 4
    Remove half the potatoes from the pot with a slotted spoon and add to the yogurt cheese mixture.
  • 5
    Add the remaining potatoes, broth, and garlic cloves to a blender and blend until smooth.
  • 6
    Pour both yogurt cheese mixture and blended potato mixture into a pot and mix well to combine both mixtures. Once combined, place on a low flame to simmer for 10 minutes.

Expert Tips

  • tip 1
    Serve hot in a bowl and garnish with corn nuts.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • There's something about digging into a thick warm soup on a cold day. I wait for the weather to turn chilly, and when it does, I run to my kitchen to make a bowl of comfort. I must admit that even though I love my thick soups, I have been thinking of new ways to cut back on the calories, every now and again I want to eat light. This soup has all the delicious taste of comfort, and at the same time is on the lighter side, since I use yogurt as my base instead of cream. For a little crunch, add corn nuts to this yogurt based potato green chile soup. The flavors of the potato, green chile, cheddar cheese and corn nuts are quickly becoming a classic and meld together perfectly. Try this soup anytime you want comfort, but not all the calories. Enjoy!
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