Ingredients
Vegetables and Aromatics
- 1 onion, diced
- 1 carrot, diced
- 1 red bell pepper, diced
- 4 large cloves garlic, crushed
- 1-2 handfuls chopped kale
- 1 handful cilantro (fresh coriander), chopped
- lime wedges, for garnish
Spices and Seasonings
- 1 Tbsp cumin
- 1 Tbsp oregano
- 1 tsp salt
Main Ingredients
- 2 lbs (1 kg) white potatoes, chopped
- 14 oz (400 g) canned white beans, drained
- 4 oz (115 g) canned diced green chiles
- 4 cups (950 ml) vegetable stock or broth
- ½ cup (120 ml) heavy (double) cream
- 1 cup (115 g) grated cheddar cheese
Cooking Fat
- Olive oil (for sautéing)
Instructions
- Sauté Vegetables: Heat a layer of olive oil in a medium-large soup pot or Dutch oven over medium heat. Add the diced onion, carrot, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and tender, about 5-7 minutes.
- Add Garlic and Spices: Stir in the crushed garlic, cumin, and oregano. Continue to sauté for 1-2 minutes until the mixture becomes fragrant, taking care not to burn the garlic.
- Simmer Soup Base: Add the chopped potatoes, drained white beans, diced green chiles, salt, and vegetable stock to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for about 20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cream and Cheese: Stir in the heavy cream and grated cheddar cheese. Mix thoroughly and cook over low heat until the cheese completely melts and blends into the soup, creating a creamy texture.
- Finish with Greens and Herb: Add the chopped kale and cilantro to the pot. Cook for an additional 1-2 minutes on low heat until the kale becomes a brighter green and just starts to wilt.
- Serve: Ladle the soup into bowls and garnish with fresh lime wedges. The lime adds a vibrant tang that complements the southwestern flavors perfectly.
Notes
- For a spicier kick, use hot diced green chiles instead of mild.
- This soup can be made vegan by substituting the heavy cream with coconut cream and using a plant-based cheese alternative.
- Use homemade vegetable stock for a richer flavor, or low-sodium store-bought stock to control salt levels.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To thicken the soup further, mash some of the potatoes against the side of the pot before adding the cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern American
- Diet: Vegetarian
