Potato Leek Soup with Hatch Chilis

Easy potato leek soup with Hatch chilis for a touch of heat. It’s hearty enough for a meal!

3 tablespoons unsalted butter
3 leeks, white and light green parts only, roughly chopped
1 1/2 tablespoons garlic paste
2 tablespoons white wine
6 cups water
2 pounds Idaho® russet potatoes, peeled and thinly sliced
1 roasted Hatch green chile, stemmed, seeded, and finely chopped
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 scallions, sliced into 1-inch segments including the dark green stems
1/2 cup heavy cream
1/4 cup grated Asiago cheese
Garnish: Chives, finely chopped (optional)

View the full recipe at The Wimpy Vegetarian →