Simple Hatch Green Chile and Potato Soup
A comforting, smoky soup made with roasted Hatch green chiles, potatoes, cheddar cheese, and sour cream for a creamy texture. Perfect for chilly days, this easy recipe delivers a harmonious blend of mild heat and velvety richness.
Servings: 4 servings
Calories: 300kcal
Ingredients
- 2 cups potatoes, peeled and diced
- 1 cup Hatch green chiles, roasted, peeled, and chopped
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon butter
- Salt and pepper, to taste
Instructions
- Melt 1 tablespoon butter in a medium pot over medium heat. Add chopped onion and minced garlic.
- Saute until onions are soft and translucent, about 3-5 minutes.
- Add potatoes, roasted Hatch chiles, and broth. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Mash part of the potatoes in the pot or use an immersion blender for desired texture.
- Stir in sour cream and cheddar cheese until fully melted and smooth.
- Season with salt and pepper. Serve hot.
Notes
If using fresh Hatch chiles, roast them over an open flame until charred, then peel and chop. For vegetarian, use vegetable broth. Adjust heat by removing seeds (if desired). Optional toppings: tortilla strips, cilantro, or avocado.