Wednesday, March 23, 2011

Roasted Hatch Chile and Potato Soup

Ok so this could be one of the best soups I have ever had!  Give me peppers and I am definitely in.  Of course not to mention, potatoes, cheese, garlic and onions...I mean, what more is there!  I found this wonderful recipe at Naturally Ella and a boat load of more wonderful recipes!  So if you like soup, which of course I do if you couldn't tell...they I am sure you will enjoy this find.  I adapted it from Pablano peppers to Green Hatch Chile peppers because that is what I had on hand and I don't think there is a better pepper out not that I have found yet...but I will keep looking cause I am a pepper girl!

1 tablespoon oil
1/2 medium onion diced
1 clove garlic
2 mediums russet potatoes peeled and cubed
3-4 cups veggie broth
3 medium Hatch Green Chile peppers
1/4 cup butter
1/4 cup flour
2 cups milk (I used skim)
1 cup cheddar cheese

1. Using your broiler, char the outside of the pepper (watching and rotating as needed.)

2. In a large pot, heat oil over medium-low heat and saute the onion and garlic until the onion is translucent. Add in potatoes and veggie broth (enough to cover the potatoes), increasing the heat and bring the broth to a boil. Reduce to a simmer and let cook until potatoes are tender. At this point if you like chunks of potatoes in your soup, reserve 1/4 of the cooked potatoes. With the remaining potatoes/broth, use an immersion blender and puree the potatoes-set aside. (If you don't have an immersion blender you can let cool slightly and use your regular blender or just mash with a potato masher a little.)

3. In another pot, heat butter over medium-low heat. Remove skin from the roasted pepper, dice, and add to the butter. Whisk in flour and continue to cook for two more minutes to cook out the flour taste. Finally, whisk in milk and continue to cook until the mixture thickens. Add in potatoes (chunked and pureed) and cheese. If soup seems too thick, add in a little more milk to thin it down. Top with cheese, extra pepper, green onion or cilantro and enjoy!


January said...

lovely soup, it looks rich! i reckoned i've been cooking for a while but haven't really made great soups. thankfully, i found your recipe and thought maybe i should try this one soon :) the soup looks delish!

Cover said...

I am super excited about Hatch season here in Austin and, despite 100+ temperature outside, I can't wait to make this!

Teresa in Austin said...

Thank you for the recipe. I tweaked it a little bit by using chicken broth and roasted garlic, because I had it on hand. LOVED it and we have plenty of leftovers to enjoy over the week. I am so glad that I froze extra Hatch Peppers and can enjoy them now that the weather is cooling off.

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