Southwestern Potato, Kale & Green Chile Soup
My easy potato kale soup recipe has a tasty Southwestern twist with the addition of Hatch green chiles! Creamy, comforting, and flavorful, with optional white beans for protein, this is a filling vegetarian meal in a bowl.
Ingredients
- 1 onion, diced
- 1 carrot, diced
- 1 red bell pepper, diced
- 4 large cloves garlic, crushed
- 1 Tbsp cumin
- 1 Tbsp oregano
- 4 oz (115 g) canned diced green chiles
- 1 tsp salt
- 2 lbs (1 kg) white potatoes, chopped
- 14 oz (400 g) canned white beans, drained
- 4 cups (950 ml) vegetable stock or broth
- ½ cup (120 ml) heavy (double) cream
- 1 cup (115 g) grated cheddar cheese
- 1-2 handfuls chopped kale
- 1 handful cilantro (fresh coriander), chopped
- lime wedges
Instructions
- Heat a layer of olive oil in a medium-large soup pot or Dutch oven. Saute the onions, carrots and pepper until soft.1 onion, 1 carrot, 1 red bell pepper
- Add the garlic, dried cumin and dried oregano and saute for a minute or two, until fragrant.4 large cloves garlic, 1 Tbsp cumin, 1 Tbsp oregano
- Add the potatoes, white beans, green chiles, salt and vegetable stock. Bring the temperature up to bubbling, then simmer for around 20 minutes, or until the potatoes are tender.4 oz canned diced green chiles, 2 lbs white potatoes, 14 oz canned white beans, 4 cups vegetable stock or broth, 1 tsp salt
- Add the cream and cheese and mix through until the cheese has melted in.1/2 cup heavy (double) cream, 1 cup grated cheddar cheese
- Add the kale and cilantro, and cook over a low heat for a minute or two until the kale turns a slightly brighter shade of green.1-2 handfuls chopped kale, 1 handful cilantro (fresh coriander)
- Serve, garnished with lime wedges.lime wedges
