This Creamy Potato Hatch Chile Soup warms the tummy and tingles the tongue. Slightly spicy with the taste of fresh roasted chiles, creamy potatoes and cheese, it's comforting to the max.
6wholeHatch or Anaheim, roasted, peeled and chopped 1 cup of roasted green chiles (if using jarred, drain excess liquid)
4tbspbutterunsalted
2cupsonionchopped, white or yellow
1clovegarlicminced
1/2tspOregano, Mexicandried
2wholebay leavesdried
4cupsbrothchicken or vegetable
1 1/2lbpotatoesbaking, peeled and cubed
1/2tspsaltkosher
1/4tsppepperfresh ground
1/3cupwhipping cream
2cupscheeseColby Jack, Jack or Mozzarella cheeses
Toppings
tortilla strips, baked or friedor tortilla chip strips
green chilesfinely chopped
tomato, seededfinely chopped
cilantroleaves, chopped
cornfresh or frozen, pan roasted or grilled
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Instructions
Roasting Chiles
On your stovetop, over high flame, place peppers on stove grate or grill.
With tongs, carefully rotate peppers as they begin to char.
Using tongs, keep rotating chiles until they are completely charred.
Remove from flame and place charred chiles in a paper bag, zip type bag or kitchen towel. Close bag, or zip bag. If using kitchen towel, wrap chiles well so the steam doesn't escape.
After about 15 minutes, the charred skins should come right off. Once you have peeled all the chile peppers. Remove stems and seeds and use for your recipe.
How to make Creamy Potato Hatch Chile Soup
In a 4 qt pot or dutch oven, over medium heat, melt butter and add onion, garlic, oregano, bay leaves and cook for 10 minutes.
Stir in chicken or vegetable broth, potatoes, and add salt and pepper.
Lower heat and simmer, stirring the mixture in between, for about 20 minutes or until potatoes are very tender.
Add 1/2 the roasted chiles and using an immersion blender (see below for regular blender) puree all the ingredients. About 1-2 minutes. Soup should have a cream soup consistency.
If you are using a blender, allow the soup cool slightly before adding hot liquid to the blender container. Pulse until the soup has a cream soup consistency.
Add remaining chiles, cheese, whipping cream and stir until fully combined.
Simmer on low until soup thickens. About 10 minutes.
Top soup with tortilla strips, fresh tomato, roasted chiles, roasted corn, cilantro and a little Cotija cheese. (all optional)
Notes
Nutrition
Serving: 1.5cupsCalories: 285kcal
Nutritional information is calculated online and should be used as a guide.