Green Chile Potato Bisque

Mar 13, 2024

3 tablespoons unsalted butter
1 yellow onion, diced
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 cup Santa Fe Ole Hatch Green Chile
4 medium Russet potatoes, cubed
2 Tbsp. flour
1 quart vegetable stock
1 cup milk
½ cup heavy cream
½ tsp. Hatch Red Chile Powder
Salt and pepper

In a large, heavy pot, add butter over medium heat. Once melted, add onions, celery, carrots, and chiles. Cook for 4-5 minutes until they start to soften. Season with a pinch of salt and pepper.
Add potatoes to the pot and continue to cook for another 4-5 minutes.
Stir in flour and cook for a minute or two. Add vegetable stock and bring to a light simmer.
Stir well, cover and simmer for about 10 minutes until potatoes are tender.
Add milk, cream, and chili powder to the soup.
Working in batches, ladle out some of the soup and add it to a blender. Blend in batches until smooth.
Return the blended soup to the pot and season to your liking with salt and pepper.
Serve while hot with fresh cilantro and more green chile on top.

Click here for Santa Fe Ole Roasted Hatch Green Chile

Click here for Hatch Red Chile Powder

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