Directions:
- Peel and dice potatoes. Remove seeds from chilies and chop finely. Place potatoes and chilies in a large stockpot and cover with water to approximately 1 inch over potatoes. Bring to boil, reduce to simmer, and cook 10-15 minutes or until potatoes are easily pierced with fork. Remove from heat and let cool.
- Blend potatoes and chilies, along with the water, until pureed. You can use a food processor or immersion blender. Do this in batches if needed.
- Return potato puree to the stockpot and place on medium-low heat. Add cream to desired consistency and heat until heated through. Add cheese and stir until completely melted. Season with salt and pepper as desired.
- Top with crumbled tortilla chips if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.82 Kcal (1117 kJ) | ||
| Calories from fat | 192.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.43g | 33% | |
|---|---|---|---|
| Cholesterol | 65.88mg | 22% | |
| Sodium | 583.71mg | 24% | |
| Potassium | 174.27mg | 4% | |
| Total Carbs | 4.95g | 2% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 14.4g | 29% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 432.2mg | 43% | |
| Amount Per 100 g | |||
| Calories | 254.66 Kcal (1066 kJ) | ||
| Calories from fat | 184.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.45g | 33% | |
|---|---|---|---|
| Cholesterol | 62.88mg | 22% | |
| Sodium | 557.11mg | 24% | |
| Potassium | 166.33mg | 4% | |
| Total Carbs | 4.72g | 2% | |
| Sugars | 2.36g | 10% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 13.75g | 29% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 412.5mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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