Hatch Chile Potato Soup finished with New Mexico Hatch Chile Infused Olive Oil Blend

This Hatch Chile Potato Soup brings together tender potatoes, sweet onions, and a mellow chile kick, then finishes with a drizzle of New Mexico Hatch Chile Infused Olive Oil Blend for a bold, savory finish that tastes like comfort with a little extra spark.

Garden Infuzions

Hatch Chile Potato Soup finished with New Mexico Hatch Chile Infused Olive Oil Blend

A cozy, velvety potato soup with gentle Hatch chile warmth, finished with New Mexico Hatch Chile Infused Olive Oil Blend for a bright Southwest lift in every spoonful.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Lunch, Soup

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 2 tablespoons New Mexico Hatch Chile Infused Olive Oil Blend
• 1 tablespoon unsalted butter
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 4 cups peeled russet potatoes cut into 1/2-inch cubes
• 1 medium Hatch chile roasted, peeled, seeded, and diced
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1/2 cup shredded cheddar cheese for serving
• 2 tablespoons sliced scallions for serving
• Extra New Mexico Hatch Chile Infused Olive Oil Blend for drizzling

Equipment

• 1 Large pot For simmering the soup
• 1 Wooden spoon For stirring
• 1 Knife For chopping vegetables
• 1 Cutting board For prep
• 1 potato masher Optional, for a thicker texture
• 1 ladle For serving

Method

 

Instructions

1. 1. Warm the olive oil blend and butter in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. 2. Stir in the garlic and diced Hatch chile, then cook for 1 minute until fragrant.
3. 3. Add the potatoes, broth, salt, pepper, smoked paprika, and oregano. Bring to a boil, then reduce to a simmer.
4. 4. Cook until the potatoes are very tender, about 20 to 25 minutes.
5. 5. Use a potato masher to lightly mash part of the soup in the pot, or blend a few cups and return them for a thicker texture.
6. 6. Stir in the milk and cream. Warm gently over low heat until steaming, but do not let the soup boil.
7. 7. Taste and adjust seasoning if needed. Ladle into bowls and finish with cheddar, scallions, and a drizzle of the featured olive oil blend.
8. 8. Serve hot with bread or tortillas on the side.

Notes

For the best flavor, roast the Hatch chile until the skin is well blistered before peeling. If you want a smoother finish, blend only part of the soup so it still keeps some texture. Add the final drizzle of the featured blend at the table for the freshest aroma.

Tried this recipe?

Let us know how it was!

Recipe Tips

Cut the potatoes into even pieces so they cook at the same pace, and mash only part of the pot if you like a soup with a little more body. Add the finishing olive oil right before serving so the flavor stays bright and aromatic.

Serving Suggestions

Serve this soup with warm bread, a simple green salad, or toasted tortillas for a relaxed supper. A final drizzle of the featured blend makes each bowl feel a little more special.

Storage

Cool leftovers completely, then refrigerate in a sealed container for up to 4 days. Rewarm gently on the stovetop or in the microwave, adding a splash of broth or milk if the soup thickens.

Variations

Stir in corn for a sweeter, more rustic bowl, or top with shredded cheese and sliced scallions for extra richness. You can also blend the soup more smoothly if you prefer a silkier texture.

Related Garden Infuzions Recipes

Find more kitchen inspiration on the Garden Infuzions recipes page.