Smoky Potato and Green Chile Soup
6 slices bacon
2 cups mirepoix (mixture of onions, carrot and celery, diced)
3 cloves garlic
1 large jalapeno, seeded and minced
1 Tbsp. fresh thyme leaves, chopped
1 cup Santa Fe Ole Hatch Green Chile
l 12 oz bottle of larger or Pilsner
1/4 cup flour
3 cups chicken stock
1 cup heavy cream
4 small russet potatoes, peeled and cubed
1/2 lb. sharp cheddar cheese, shredded
4 oz. smoked cheddar cheese, shredded
salt and pepper to taste
Directions:
In a large soup pot, cook the bacon over medium heat until fat is rendered and bacon is crisp, about 7 minutes. Set aside.
Add mirepoix, jalapeno, garlic and thyme & cook over medium heat, stirring until softened 5-8 minutes
Add 1/2 of the beer and simmer until reduced by half, another 2-3 minutes.
Sprinkle the flour over the veggies and stir for a few minutes to cook off any flour taste
Add chicken stick and stir until smooth and creamy. Stir in the remaining beer and potatoes and simmer until potatoes are fork tender
Add heavy cream, cheeses and green chile. Simmer until creamy, about 5 minutes
Stir in the reserved bacon and season to taste with salt and pepper
Serve with tortillas or crusty bread
Click here for Santa Fe Ole Hatch Green Chile
