Smoky Green Chile Cheddar Potato Soup
6 slices double smoked bacon
1 carrot, diced
1 rib celery, diced
1 large yellow onion, diced
1/2 cup Santa Fe Ole Roasted Hatch Green Chile
1 Tbsp. fresh thyme leaves, chopped
1 12 oz. bottle of lager or Pilsner beer
1/4 cup flour
3 cups chicken broth
1 cup heavy cream
4 medium russet potatoes, peeled and cubed
1/2 lb. sharp cheddar cheese, grated
4 oz. smoked cheddar cheese, grated
salt and pepper to taste
Directions:
In a large soup pot, cook the bacon over medium/high heat until fat is rendered, and bacon is crisp
Transfer the bacon to a bowl. Add onion, carrot and celery, green chile and thyme to the pot
Cook over medium heat, stirring, until softened, 5-8 minutes. Add 1/2 of the beer and cook until reduced by half
Sprinkle flour over the veggies and stir for a few minutes to cook off and floury taste
Add chicken broth a little at a time, stirring, until smooth and creamy
Stir in remaining beer and the potatoes and simmer 20 minutes, unntil potatoes are tender
Add heavy cream, cheeses and simmer, stirring occasionally, until thickened and creamy, about 5 minutes
Stir in the bacon and season with salt and pepper to taste
Serve with crusty bread
Click here for Santa Fe Ole Roasted Hatch Green Chile
