Cream of Green Chile Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 2 cups potatoes, cut into 1/2-inch cubes
• 2 cups half-and-half
• 1 (4-ounce) can diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• Salt to taste

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
2. Add the flour and cook, stirring constantly, for 1 minute.
3. Add the vegetable broth and potatoes and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
4. Add the half-and-half and green chiles and cook until heated through, about 5 minutes.
5. Stir in the cumin, paprika, and pepper. Taste and adjust the seasonings, if necessary. Serve hot.

Interesting Facts

• This soup is a great way to use up leftover potatoes.
• Green chiles are a great source of vitamins and minerals.
• Smoked paprika adds depth of flavor to the soup.