Creamy Potato Hatch Chile Soup: Your Ultimate Comfort Bowl for Fall
As the leaves begin to turn and a crispness fills the air, there’s nothing quite like a warm, hearty bowl of soup to usher in the new season. We’re incredibly fortunate that the peak of Hatch Chile season coincides perfectly with the arrival of September and cooler temperatures, bringing with it an unparalleled flavor that elevates any dish. This Creamy Potato Hatch Chile Soup is a true embodiment of autumn comfort – it doesn’t just warm your tummy; it sends a delightful tingle across your tongue, thanks to the fresh, roasted chiles. Each spoonful offers a perfect harmony of smoky spice, the comforting richness of creamy potatoes, and the savory depth of melted cheese, making it the ultimate cozy meal.
What makes this soup even more appealing is its simplicity. Despite its complex flavor, it comes together with just a few straightforward ingredients. And for those who might be short on time or prefer a shortcut, you don’t even have to roast your own chiles from scratch. High-quality already-roasted, jarred varieties are readily available, allowing you to capture that authentic Hatch chile essence with minimal effort. Whether you’re a seasoned chile enthusiast or new to the magic of Hatch, this recipe promises a deeply satisfying and easy-to-make experience.
Discovering the Magic of Hatch Chiles
If you’ve ever had the pleasure of visiting New Mexico during Hatch Chile season, you know the sensation: that intoxicating, distinctive aroma that permeates the air everywhere you go. For any true chile lover, it’s an experience that makes your mouth water instantly. The scent of freshly roasting chiles, coupled with the sight of vibrant green peppers piled high at every market, is simply unforgettable. I, for one, am completely enamored with Hatch Chiles. Their flavor profile is notably smokier and more nuanced than that of their close relative, the Anaheim Chile. While Anaheim chiles certainly have their place and I’ll use them in a pinch, Hatch chiles are a true culinary treat, offering a depth of flavor that is genuinely special.
This year, for my Creamy Potato Hatch Chile Soup, I sourced my chiles from The Hatch Chile Store, and I couldn’t have been more pleased. They arrived fresh, robust, and perfectly ready for roasting, promising an authentic flavor that made all the difference in my soup.
For those unfamiliar with this regional delicacy, a little background on the infamous Hatch Chile: this specific varietal thrives in the unique conditions of the Hatch Valley area of New Mexico. However, the entire state of New Mexico is renowned for producing this beloved chile, which has become a staple in New Mexican, Arizonan, and Sonoran cuisines. I truly consider it a regional gem, celebrated for its distinctive taste and versatility. Hatch Chiles are available in a range of heat levels, catering to every palate: you can find them in mild, medium, hot, and even extra-hot varieties, allowing you to customize the spice level of your dishes perfectly.
So, what do you do when you’re blessed with a generous bounty of these incredible chiles? You roast them, peel them, and freeze them! Hatch Chiles freeze exceptionally well, preserving their unique flavor for months. However, a little word of caution: sometimes the heat of the chile can become more pronounced after freezing. This is why I often opt for mild or medium heat levels when purchasing a large batch. This way, if the heat intensifies slightly upon thawing, it remains enjoyable and doesn’t become overwhelmingly spicy, ensuring your meals are always perfectly balanced and delicious.
How to Roast Chiles for Your Creamy Potato Hatch Chile Soup
Don’t be intimidated by the idea of roasting chiles at home; it’s a surprisingly easy process that yields incredible flavor. The key is to have all your ingredients prepped and to exercise a bit of caution, especially when working with an open flame. Roasting chiles brings out their inherent sweetness and smokiness, while also making the skins easy to peel, which is essential for a smooth, creamy soup. While the visual guide below showcases Poblanos, the very same method applies perfectly to Hatch or Anaheim chiles.
To begin, ensure your kitchen is well-ventilated. Have a pair of long-handled tongs, a paper bag or a clean kitchen towel, and a bowl ready. Roasting over a gas flame gives the most authentic smoky flavor, but an oven or broiler can also achieve excellent results.
Alternative: How to Roast Chiles in the Oven
If you’re not keen on working with an open flame or simply prefer a more hands-off approach, roasting your chiles in the oven is an excellent alternative. While it might not impart the same direct smoky char as a stovetop flame, it still softens the chiles beautifully and makes them easy to peel, locking in their robust flavor for your Creamy Potato Hatch Chile Soup.
Begin by preheating your oven to 425º F (220º C). Place the whole chiles on a rimmed baking sheet. Lightly spray them with oil – a neutral oil like canola or olive oil spray works best; avoid using cooking sprays like Pam, which can leave a sticky residue at high temperatures. The oil helps them char more evenly and prevents sticking.
Place the baking sheet in the preheated oven and roast for about 10 minutes. After this initial period, use tongs to carefully flip the chiles to ensure even roasting. Continue roasting for approximately 10 more minutes, or until the skins on the chiles are visibly charred and blistered, but not completely burnt. The goal is a dark, blistered skin that indicates the chile inside is cooked through and flavorful.
Once they’re ready, remove the chiles from the oven and immediately transfer them to a zip-top bag, a paper bag, or wrap them tightly in a clean kitchen towel. Allow them to rest for about 15-20 minutes. This steaming process is crucial; the trapped heat and moisture loosen the skins, making them incredibly easy to peel. After resting, simply remove the charred skins (they should come off effortlessly), discard the stems and seeds, and your perfectly roasted chiles are ready to become the star of your soup!
Crafting My Creamy Potato Hatch Chile Soup: A Journey of Flavor
The inspiration for this incredibly comforting Creamy Potato Hatch Chile Soup came from an old cookbook, specifically the “Cream of Green Chile Soup” recipe from the renowned El Paso Chile Company’s Texas Border Cookbook. My mom and I have always enjoyed making our own heartier, chunkier version of green chile soup, but I was intensely curious about a truly creamy rendition. After some careful adjustments and experimentation, we developed this Creamy Potato Hatch Chile Soup, and the results have been nothing short of amazing! I’ve now made it a second time, and I am equally delighted by its rich, soothing flavors.
The flavor profile of this soup is a masterful blend of smoky notes from the roasted chiles, beautifully complemented by a mellow creaminess derived from the potatoes, cheese, and a touch of heavy cream. It’s a comforting depth that truly defines this dish. The original recipe surprisingly called for two bay leaves, which initially seemed like an unusually large amount. However, in the end, this bold choice worked perfectly, adding a subtle yet significant herbal complexity that really grounds the soup’s flavors. Unless you have a strong aversion to bay leaf, I highly recommend sticking with two; otherwise, you can certainly cut back to one. Trust me, if you appreciate deep, layered flavors, you won’t be disappointed.
This Creamy Potato Hatch Chile Soup is also wonderfully efficient, coming together in about 45 minutes on the stovetop once your chiles are roasted and peeled. This makes it a fantastic option for a weeknight meal or a comforting weekend lunch. To elevate the experience further, I love to garnish this soup with a variety of toppings that add texture and fresh bursts of flavor. Extra finely chopped roasted chile, sweet roasted corn, diced fresh tomato, vibrant cilantro, and a sprinkle of Cotija cheese (a Mexican cheese similar to Feta in both its salty taste and crumbly texture, easily found in most supermarkets or specialty stores like Cacique Foods) are my go-to choices. These toppings not only make the soup visually appealing but also enhance its overall taste and enjoyment.
One of the best qualities of this soup is that it freezes beautifully, making it perfect for meal prepping. To enjoy it later, simply allow the frozen soup to defrost in the refrigerator overnight or use the defrost setting on your microwave. Then, gently heat the soup to a simmer on low heat for 5-10 minutes, stirring occasionally, until it’s warmed through and creamy again. Serve it with any of the suggested toppings to bring back that fresh, vibrant touch. Scroll down for the full recipe details and prepare to indulge in this incredibly satisfying and flavorful soup!
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All content and photographs ©Claudia’s Table and claudiastable.com
Creamy Potato Hatch Chile Soup
Ana | Claudia’s Table
September 18, 2021
Pin Recipe
Equipment
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Immersion blender or standard blender
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4 qt pot or Dutch oven
Ingredients
- 6 whole Hatch or Anaheim Chiles roasted, peeled, and chopped (approx. 1 cup, if using jarred chiles, drain excess liquid)
- 4 tbsp unsalted butter
- 2 cups chopped onion white or yellow
- 1 clove minced garlic
- 1/2 tsp dried Mexican oregano
- 2 whole dried bay leaves
- 4 cups chicken or vegetable broth
- 1 1/2 lb baking potatoes peeled and cubed
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup heavy whipping cream
- 2 cups shredded cheese Colby Jack, Monterey Jack, or Mozzarella cheeses
Recommended Toppings
- Tortilla strips baked or fried, or crushed tortilla chips for crunch
- Green chiles finely chopped (extra roasted Hatch chiles are perfect!)
- Tomato seeded and finely chopped
- Fresh cilantro leaves chopped, for a burst of freshness
- Corn fresh or frozen, pan-roasted or grilled for sweetness
- Cotija cheese crumbled, for a salty, tangy finish
Instructions
Roasting Chiles (Choose your preferred method)
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Stovetop Method: On your stovetop, over a high flame (gas burner), place peppers directly on the stove grate or a grill. Ensure good ventilation.
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With long-handled tongs, carefully rotate the peppers every few minutes as they begin to char and blister.
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Continue rotating until the chiles are completely charred and blackened on all sides, indicating they are fully roasted.
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Oven Method (Alternative): Preheat oven to 425°F (220°C). Place chiles on a rimmed baking sheet and lightly spray with canola or olive oil. Roast for 10 minutes, flip with tongs, then roast for another 10 minutes, or until skins are charred.
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Steaming for Easy Peeling: Immediately remove the charred chiles (from either method) and place them in a paper bag, a zip-top bag, or wrap them tightly in a clean kitchen towel. Close the bag securely or wrap the towel well to trap the steam inside.
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Allow the chiles to steam for about 15-20 minutes. This process loosens the skins. Once steamed, the charred skins should easily peel right off. Remove the stems and seeds, then chop the chiles for your soup recipe.
How to Make Creamy Potato Hatch Chile Soup
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In a 4-quart pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped onion, minced garlic, dried Mexican oregano, and whole bay leaves. Sauté, stirring occasionally, for about 10 minutes, until the onions are softened and translucent and the aromatics are fragrant.
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Pour in the chicken or vegetable broth, add the peeled and cubed potatoes, and season with kosher salt and freshly ground black pepper. Stir to combine all ingredients.
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Reduce the heat to low, cover the pot, and let the mixture simmer gently for approximately 20 minutes, or until the potatoes are very tender and easily mashable with a fork. Stir occasionally to prevent sticking.
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Add about half of your prepared roasted and chopped chiles to the pot. Using an immersion blender, carefully purée all the ingredients directly in the pot until the soup reaches a smooth, creamy consistency, about 1-2 minutes. (See next step for regular blender instructions.)
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If using a regular blender: Allow the soup to cool slightly before carefully transferring it in batches to your blender. Never fill the blender more than halfway with hot liquid. Secure the lid tightly and remove the small center cap (or keep it slightly ajar) to allow steam to escape, covering the opening with a kitchen towel. Pulse until the soup has a creamy consistency. Return the puréed soup to the pot.
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Stir in the remaining half of the chopped chiles, shredded cheese, and heavy whipping cream until all ingredients are fully combined and the cheese has melted smoothly into the soup.
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Continue to simmer the soup on low heat for about 10 more minutes, stirring occasionally, until it has thickened to your desired consistency and all flavors have melded together beautifully. Remove the bay leaves before serving.
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Serve your Creamy Potato Hatch Chile Soup hot. Garnish generously with your choice of toppings such as crispy tortilla strips, fresh tomato, extra roasted chiles, roasted corn, fresh cilantro, and a sprinkle of Cotija cheese (all optional, but highly recommended for an authentic experience!). Enjoy!
Notes
*For an even creamier soup, consider using a mix of cream cheese or a roux at the beginning stages with the butter and onion.*Spice Level Tip: Adjust the heat of your soup by choosing mild, medium, or hot Hatch chiles. If using jarred, check their spice rating.*Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Nutrition
Nutritional information is calculated online and should be used as a guide only. Individual results may vary based on ingredients and preparation methods.
All content and photographs ©Claudia’s Table and claudiastable.com
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