Green Chile Potato Soup is made with tender potatoes in a creamy and savory broth infused with the bold flavor and subtle heat of green chile peppers. Serve this hearty and satisfying soup with a side of warm, crusty bread, and dinner is done!
Green Chile Potato Soup Recipe
I like this recipe because this is the kind of soup that makes me want to eat it while curled up on the couch in my favorite fuzzy socks. This cozy soup is perfect for anyone who loves the warmth and comfort of a classic potato soup with a spicy kick.
Mild or Hot Green Chiles
The beauty of this recipe is that you control the heat. I used mild green chiles which have a nice flavor that complements the creamy potato base and adds a subtle spiciness without overwhelming the soup and setting your mouth on fire.
If you’re a heat-seeker though and love to feel the burn, simply swap the mild green chiles for hot green chiles for a serious punch of heat.
If you’re not sure how much heat you want, start with a small amount of chiles and work your way up until you find the right balance for you. By experimenting with different amounts of mild or hot green chiles, you can create a soup that is perfectly spiced to your taste.
Ingredients for Green Chile Potato Soup
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Butter – For sauteeing the onion and garlic.
- Yellow and Onion – The aromatic base of the soup.
- All-Purpose Flour – Gives the soup a nice body without making it too thick.
- Potatoes – Yukon Gold potatoes are recommended. They’re creamy yet hold their shape well, making them a solid choice for soup.
- Chicken-Style Broth – I use vegan chicken broth. Vegetable broth can also be used but may require additonal seasoning.
- Milk – Oat milk works great for this recipe.
- Canned Green Chiles – Mild chiles give a subtle kick and that classic green chile flavor without overpowering the soup.
- Simple Seasonings – Kosher salt and ground black pepper.
- Cheese – Mild cheddar melts beautifully. If you want to kick up the heat, try Pepper Jack cheese.
How to Make Green Chile Potato Soup
STEP ONE: Cook the Aromatics. Into a medium-sized soup pot over medium-high heat, add the butter. When the butter is melted, add the onion. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds.
STEP TWO: Build the Soup. Whisk in the flour, then add the potatoes and broth. Bring just to a boil then reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are fork-tender. Stir in the milk, chiles, salt, and pepper. Continue cooking without boiling for 3 minutes, until heated through.
STEP THREE: Add Cheese and Serve. Add the cheddar cheese, stirring occasionally until melted. Adjust seasoning to taste and serve hot.
Make it Vegan 🌱
For a plant-based soup, use non-dairy butter, mild-flavored plant milk such as oat or unsweetened almond, and non-dairy cheese.
More Soup Recipes You’ll Love!
- Stuffed Pepper Soup
- Green Chile Rice and Black Bean Soup
- Broccoli Cheese Hash Brown Soup
- Pinto Bean Soup
- Taco Soup
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Green Chile Potato Soup Recipe
Ingredients
- 3 tablespoons butter
- 1/3 cup yellow onion chopped
- 1 teaspoon garlic minced
- 1/3 cup all-purpose flour
- 1 1/2 pounds Yukon Gold potatoes cut into 1-inch pieces
- 4 cups chicken-style broth
- 2 cups milk
- 1 7-ounce can mild green chiles, chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups cheddar cheese shredded
Instructions
- Into a medium-sized soup pot over medium-high heat, add the butter. When the butter is melted, add the onion. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds.
- Whisk in the flour, then add the potatoes and broth. Bring just to a boil then reduce the heat to low. Cover and simmer for 15 minutes, or until the potatoes are fork-tender. Stir in the milk, chiles, salt, and pepper. Continue cooking without boiling for 3 minutes, until heated through.
- Add the cheddar cheese, stirring occasionally until melted. Adjust seasoning to taste and serve hot.
Nutrition
This post was updated on November 10, 2025.
nancy
i really enjoyed the subtle heat this creamy soup has. It is lovely. Perfect starter to my meals
Deanne Rogers
I added four ears of corn that I took off the cob. I added 3/4 cup of additional milk and an extra cup of cheese. This is a wonderful recipe and appreciate your sharing.
thiswifecooks
Hi Deanne ~ I love your additions, especially the fresh corn! Thanks so much for taking the time to leave a review.🥰