Hatch Chile Sausage & Potato Soup
Hatch Chile Sausage (I have access to those two ingredients already processed together. If you don’t, substitute your favorite Italian sausage and some chile peppers; hatch or poblano are great choices!)
*Hatch or poblano chiles, 1- 2 depending on size, finely chopped (*If you are adding them separate from the sausage.)
2- 3 Green onions, large sliced
4 cloves garlic, minced (or garlic powder in a pinch)
Russet or red potatoes, peeled and cut in 1-inch cubes (however much you want to make, I fill half of a small Dutch oven pot)
Water (to just cover potatoes)
2 cups half and half, 2% milk or your favorite non-dairy milk (I use coconut milk)
2 cups Cheddar cheese, grated (I use non-dairy, non-soy cheese)
½ to 1 stick of butter (or substitute)
Salt and pepper to taste
Cook sausage until no longer pink, separating into small chunks as it cooks. Add the chiles if they are not already in the sausage, onions and garlic, sauté added ingredients, stirring frequently, until onions are translucent. Drain all fat and place ingredients into small soup pot over medium heat.
Add potatoes and cook, stirring occasionally for a few minutes. When everything is sizzling nicely, add enough stock to just cover potatoes. Reduce heat, cover and simmer for approximately 10 to 15 minutes or until potatoes are fork-tender.
Mash potatoes roughly with a potato masher, making sure to leave a good bit of the potatoes chunky, for texture.
Add butter and cream or milk, to desired thickness. Stir to combine well. Add cheese (keeping some out or garnishing) then bring to just a bare simmer, stirring often.
Serve hot. Garnish with additional cheese and some chives or green onions (Prep 10 Min, Cook 20 min.)