Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Potato Chile Soup

Potato and Hatch Chile Soup

  • Author: Roger
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Soup

Description

A fantastic vegetarian soup that takes advantage of in-season chiles and creamy potatoes.


Ingredients

Scale
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 4 or 5 Hatch Chiles, roasted (optional) and chopped
  • 5 Yukon Gold potatoes, peeled and cut into quarters
  • 2 cups chicken or vegetable broth
  • 1/2 teaspoon ground cumin
  • 2 teaspoons lime juice
  • Salt and black pepper to taste

Instructions

  1. Heat large saucepan or dutch oven over medium-high heat. Melt butter and add onions and celery. Cook until onions and celery begin to soften, about 5 minutes. Add garlic and cook an additional 2 minutes. Add white wine, stirring, until reduced by half.
  2. Add chiles, potatoes, chicken broth and cumin. Bring just to a boil then reduce heat to low and cover. Simmer on low for 30 minutes, or until potatoes are tender when pierced with a fork.
  3. Transfer contents to a large blender, or use an immersion blender in the sauce pan. Puree the mixture until smooth, then return to sauce pan and reheat to a simmer. Add lime juice and salt and pepper to taste.

Notes

  • Hatch Chiles are another name for Anaheim or New Mexico Chiles
  • This recipe can easily be converted to vegan by substituting olive oil for the butter and vegetable stock for the chicken stock

Keywords: Soup, hatch chiles, potato