I am lucky enough to have made a few friends that throw an annual Chile Roast Fest for friends and family. They spend hours roasting the chiles, then chopping and saving them into freezer bags that will last all fall and winter. The following recipe contains that smokey, spicy chile.
A touch spicy with freshly roasted chiles, creamy potatoes, and cheese, this soup is heaven in a bowl. This recipe is a copycat version from one of my favorite restaurants, The Cornerstone Bakery & Café in Ruidoso, New Mexico. They do not list the recipe online, so this is my rendition of what I think is in it.
New Mexico Hatch Green Chile & Potato Soup (Copycat Recipe from The Cornerstone Bakery & Café in Ruidoso, New Mexico)
INGREDIENTS
4-6 whole Hatch Green Chiles, roasted, peeled, and chopped (1 Cup if using canned, drain excess liquid)
5-6 russet potatoes, peeled and chopped into bite-sized chunks
4 tbsp butter
2 cups yellow onion, chopped
1 clove garlic, minced
4 cups chicken broth
½ cup sour cream or heavy whipping cream
2 cups each shredded cheese, Colby Jack and Pepper Jack
Spices from your heart, salt, pepper, garlic powder
For topping: tortilla strips, roasted corn, cilantro, lime, and more cheese
DIRECTIONS
In a large pot over medium heat, melt butter and add onion and garlic. Cook 8-10 minutes. Stir in chicken broth, potatoes, and spices. Lower heat and simmer, stirring occasionally for about 20 minutes or until potatoes are very tender. Add ½ the roasted chiles and using an emersion blender puree all ingredients for about 1-2 minutes. The texture should be a creamy soup consistency. If you are using a blender, allow the soup to cool for a few minutes before adding hot liquid into the blender. Pulse until the soup has a creamy consistency. Add the remaining chiles, cheese, sour cream, or whipping cream and stir until combined. Simmer on low until soup thickens.
Top with tortilla strips, more roasted chiles, roasted corn, cilantro, a slice of lime, and a little more cheese. I recommend serving this soup with a slice of fresh green chile and cheese artisan bread.
Originally published September 2022.
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