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–+ servings
New Mexico Hatch Chile Infused Olive Oil Blend 250ml bottle
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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American Classics, Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

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.

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