Creamy Potato and Roasted Chile Soup
Embrace the cozy flavors of fall with this creamy potato and roasted chile soup that is sure to warm your heart and soul. This delightful recipe combines tender potatoes with the smoky sweetness of roasted anaheim chiles and the vibrant flavor of fresh red peppers, creating a satisfying and nourishing dish. The addition of aromatic spices and a splash of milk or soymilk enriches this soup to achieve a velvety texture, making it perfect for chilly evenings. Serve it garnished with fresh scallions or cilantro for an extra burst of flavor and color. It's not just food; it's a hug in a bowl!
N/A
Servings
133
Calories
15
Ingredients
Ingredients
Potatoes
4 medium (scrubbed and unpeeled, cut into large cubes)
Water
3 cups (for boiling potatoes)
Olive Oil
1 tablespoon (for sautéing)
Onions
1 1/2 cups (chopped)
Garlic
2 cloves (minced)
Red Peppers
1 1/2 cups (diced)
Anaheim Chiles
1 1/2 cups (diced)
Soymilk or Low-Fat Milk
1 cup (for added creaminess)
Ground Cumin
1 teaspoon (for flavor)
Dried Basil
1 teaspoon (for flavor)
Garlic
1 clove (minced)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Scallion
to taste (chopped, optional for garnish)
Cilantro
to taste (chopped, optional for garnish)
Instructions
1
Begin by cutting the scrubbed and unpeeled potatoes into large cubes, approximately 1 to 1 1/2 inches in size. In a large pot, add the potatoes and 3 cups of water. Bring the mixture to a gentle boil and cook until the potatoes are tender, about 15-20 minutes.
2
While the potatoes are cooking, heat the olive oil in a skillet over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5 minutes. Incorporate the diced red peppers, minced garlic, ground cumin, dried basil, and diced anaheim chilies into the skillet. Continue to sauté for an additional 6-9 minutes until the peppers are tender and fragrant.
3
Once the potatoes are done, carefully transfer them along with three-quarters of the cooking water into a blender or food processor. Blend until the mixture is smooth and creamy. If needed, you can adjust the texture by adding more of the reserved cooking water.
4
Return the blended potato mixture to the pot and stir in the sautéed peppers and chilies. Add 1 cup of soymilk or low-fat milk. Heat the soup over low heat, stirring occasionally, until warmed through. Taste and season with salt and pepper to your preference.
5
Ladle the soup into bowls, and if desired, garnish with chopped scallions or cilantro for a fresh finish. Enjoy your comforting bowl of creamy potato and roasted chile soup!
Nutrition Information
2.7g
Fat
22.5g
Carbs
3.3g
Protein
3.2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Potato and Roasted Chile Soup?
It is a comforting fall soup that combines tender potatoes with smoky roasted Anaheim chiles and fresh red peppers in a velvety base.
Is this potato soup recipe vegetarian?
Yes, the recipe uses olive oil, vegetables, and milk or soymilk, making it suitable for vegetarians.
How many calories are in one serving of this soup?
There are approximately 133 calories per serving of this soup.
What kind of chiles are best for this recipe?
The recipe specifically calls for Anaheim chiles for their smoky sweetness and mild heat.
Do I need to peel the potatoes?
No, the recipe suggests using scrubbed, unpeeled potatoes to maintain texture and nutrients.
What type of milk can I use for the creamy texture?
You can use either low-fat milk or soymilk to achieve a creamy, velvety consistency.
How long does it take to cook the potatoes?
The potatoes should be boiled for about 15-20 minutes until they are tender.
How do I make the soup base creamy?
The creamy base is created by blending the cooked potatoes with three-quarters of their cooking water in a blender or food processor.
What spices are used in this chile soup?
The soup is seasoned with ground cumin, dried basil, garlic, salt, and pepper.
What garnishes are recommended?
Fresh chopped scallions or cilantro are recommended for an extra burst of flavor and color.
How much fat is in this recipe?
This soup is relatively low in fat, containing about 2.7g per serving.
How many carbohydrates are in the Creamy Potato and Roasted Chile Soup?
There are 22.5g of carbohydrates per serving.
Is there a lot of fiber in this soup?
Each serving contains approximately 3.2g of dietary fiber.
What is the protein content?
The soup provides about 3.3g of protein per serving.
How do I sauté the vegetables for this soup?
Heat olive oil in a skillet, sauté onions for 5 minutes, then add peppers, garlic, and spices for another 6-9 minutes.
Can I use a food processor if I do not have a blender?
Yes, a food processor can be used to blend the potatoes until they are smooth.
What should I do if the soup is too thick?
You can adjust the texture by adding more of the reserved potato cooking water.
Does this recipe include garlic?
Yes, the recipe uses minced garlic cloves for aromatic flavor.
How many potatoes do I need?
The recipe requires 4 medium-sized potatoes.
Are the red peppers roasted?
The recipe calls for diced fresh red peppers which are sautéed until tender and fragrant.
How much water is used to boil the potatoes?
You will need 3 cups of water for the boiling process.
What is the first step in making this soup?
The first step is cutting the scrubbed potatoes into 1 to 1.5-inch cubes and bringing them to a boil.
What size should the potato cubes be?
The potatoes should be cut into large cubes, approximately 1 to 1 1/2 inches in size.
How long do I sauté the Anaheim chiles?
The chiles are sautéed along with the peppers and spices for 6-9 minutes.
Can this soup be made vegan?
Yes, by choosing soymilk instead of low-fat milk, the entire recipe becomes vegan-friendly.
How much olive oil is required?
The recipe uses 1 tablespoon of olive oil for sautéing the aromatics.
When do I add the milk?
Add the milk or soymilk after returning the blended potato mixture to the pot and stirring in the sautéed vegetables.
Should I boil all the cooking water with the potatoes?
Yes, but when blending, only use three-quarters of the water initially to control the thickness.
Is this soup good for cold weather?
Yes, it is described as a 'hug in a bowl' and is perfect for chilly fall evenings.
How many ingredients are in this recipe?
There are 15 ingredients in total, including optional garnishes and seasonings.