Potato and Green Chile Soup Recipe

Heat a large pot over medium heat. Add a drizzle of oil and sauté the onions until translucent.

Stir in the minced garlic and diced green chilies, cooking for an additional 2 minutes.

Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

Use an immersion blender or carefully transfer the soup to a blender, pureeing until smooth.

Return the soup to the pot and stir in the milk. Season with salt and pepper to taste.

Serve hot, garnished with optional toppings if desired.