This is much quicker than a chili and tastes great.

1 medium to large Sweet Onion – chopped (finely)

4 Large Jalapeños Seeded

1 hand-full bunch of cilantro

Minced Garlic – to taste (I use 2tbs)

2-3 medium to large potatoes

6oz of guacamole or more to taste as desired

                 o 3 Large Jalapeño Peppers unseeded- finely chopped (I used blender)

                 o 6 Large Serrano Peppers unseeded- finely chopped (I used blender)

PREP:

STEP 1:

Start by husking, washing and halving the tomatillos laying on a baking sheet face down. Then wash and halve the Jalapeños removing the seeds and place face down on the sheet. Add 2/3 of the chopped hatch chili’s around the pan and broil for 10min. After cooling for 5min place all of these ingredients into a blender until smooth adding the coconut cream and a single handful of cilantro chopped.

STEP 2:

Sauté lightly the onion and remaining hatch chili's (after finely chopping the remaining hatch) adding the garlic after a short time utilizing 2-3tbs of balsamic vinegar. 

Step 3

Cube potatoes into very small 1/2"x1/2" to 3/4"x3/4" and place into small pan or pot and boil until extra soft.

(you want the potatoes to cook long enough to almost be falling apart...but not just mushy)

Step 3:

Stir in the sautéed ingredients once the onions are translucent and have caramelized a bit.  May have to wait on it to reduce and add very little water if you need to reduce again for use.

Step 4:

Once sauteed add ingredients to blender and mix until smooth.

Step 5:

Drain potatoes of water...then add the mixture from the blender a little at a time, mixing in until the consistency is to your preference or liking.  (everyone has a different preference for the potato-to-soup mix)

Step 6:

Add the nutritional yeast, guacamole and then those things labeled, "to taste."

FINALLY:

Adjust all ingredients labeled “to taste,” as stated. Then simmer the soup on the stovetop for 10-15minutes and serve as desired.

IMPORTANT NOTES:

1. To make thicker you can use more nutritional yeast and onion powder as desired.

2. Adding spices via Serrano w/a few Jalapeño is exceptionally flavorful when you cut the ends and cut the ends off and chop in a blender or food processor leaving the seeds in. *(careful of inhaling the fumes of the peppers directly can cause irritation to throat and eyes if your not used to it)

3. Change it up to your liking