Mama's Potato Soup

This potato soup takes a Southwestern turn with green chilies, fresh tomatoes, and garlic sautéed together as the base. It’s a chunky, brothy soup, not a pureed cream style, with cubed potatoes that hold their shape and sliced carrots and zucchini added later so they keep a bit of bite.

The flour gets cooked into the sautéed vegetables before the broth goes in, giving the soup body without any cream or dairy in the base. The richness comes at the very end when cubed Monterey Jack cheese gets stirred into the hot soup, melting into soft, stretchy pockets throughout.

That last-minute cheese addition is what sets this apart from a standard vegetable potato soup. The Jack melts beautifully and gives each spoonful a creamy, slightly tangy pull.

Chef Tips

• Pour the broth in hot, not cold. Cold broth hitting the flour can cause lumps that are hard to stir out.
• Cut the potatoes into small, even cubes so they cook through evenly in the simmer time.
• Add the carrots and zucchini after the first 20 minutes as directed. Adding them at the start will turn them to mush.
• Cube the cheese small so it melts quickly when stirred into the hot soup. Large chunks won’t melt evenly.

Variations

• Use pepper jack cheese instead of Monterey Jack for extra heat.
• Add a can of black beans for more protein and a heartier bowl.
• Stir in a squeeze of lime juice and chopped cilantro right before serving.