This is a perfect soup to make at the end of summer when your garden is over-producing zucchini OR when one of your neighbors or friends deposits 16 large zucchinis on your doorstep (as mine recently did). This soup has a light chili flavor rather than real chili heat. Chili lovers might want to double the amount of green chilies added (you know who you are). Soups like this one freeze well. I feed my family half of this recipe and freeze the other half. Defrost it overnight in the fridge.
Zucchini Potato Hatch Chili Soup (makes 10 servings)
- 1 Vidalia or Mauii onion, diced
- 2 leeks, washed carefully and thinly sliced, white parts only
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 cup dry white wine
- One 4-oz can Fire-Roasted Diced Green Chilies (we prefer Hatch)
- 8 cups chicken or vegetable stock
- 5 cups zucchini, diced
- 3 cups mashed potatoes
- 1 cup sour cream
- 2 teaspoons salt
- 1 teaspoon lime juice
Heat the butter and olive oil in a large stock pot or Dutch oven on medium heat. Add the onions and leeks and sauté for 10-12 minutes. Add the white wine and simmer (still over medium heat) for three minutes. Add the fire-roasted chilies, the chicken broth and the zucchini. Simmer until the zucchini is cooked through and slightly soft but not started to turn brown, 10-15 minutes. Turn off the heat.
Gradually process the soup in small batches until smooth. I place a large mixing bowl next to the blender and pour the processed soup into the bowl. Once you have processed all the soup, return it to the soup pot. Add the mashed potatoes, the salt and the lime juice. Heat on medium until warmed through. Serve.