Potato and Green Chile Soup
Potatoes and Hatch green chiles are the backbone of this easy, cheesy soup that’s perfect for either lunch or dinner.
Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted.
Add onion; cook and stir until translucent about 5 minutes.
Add garlic and cook until fragrant about 1 minute.
Stir in potatoes and cook for 1 minute.
Sprinkle in flour and stir until smooth.
Cook for 1 minute stirring continuously until browned but not burned.
Slowly pour in broth and stir until well incorporated; bring to a simmer.
Cover and cook stirring every 15 minutes until potatoes are tender about 30 minutes; do not allow to boil.