roasted Hatch green chile, stemmed, seeded, and finely chopped (or substitute 1/2 roasted poblano chile)
teaspoon dried thyme
teaspoon dried rosemary
teaspoon kosher salt
teaspoon ground black pepper
scallions, sliced into 1-inch segments including the dark green stems
cup heavy cream
cup grated Asiago cheese
Garnish: Chives, finely chopped (optional)
Melt the butter over medium heat in a heavy-bottomed soup pot. I use a Le Creuset pot. Add the chopped leeks and sauté, stirring regularly, until soft and wilted, about 10 minutes. Stir in the garlic, and cook another minute. Some light browning on the bottom of the pot is completely normal.
Stir in the wine and scrape up any browning of the bottom of the pot. There's a lot of flavor packed in there. Cook only until the wine is absorbed, 2 - 3 minutes.
Add the water, potatoes, chile, bay leaf, thyme, rosemary, salt, and black pepper to the pot and bring to a boil. Cover and turn the heat down to low, and simmer for 15 minutes, or until the potatoes are tender without falling apart.
Remove the bay leaf, and stir in the scallions and heavy cream. Taste and adjust seasoning with salt and pepper.
Garnish with chopped chives if desired, and add a little grated Asiago to serve.