Ahhhh, Hatch Chile season. I love it.
Let's talk about heat for a moment. I definitely remove the seeds because I just don't want the texture. Even if the Hatch chiles are the "mild" variety, the veins pack some heat. So, I would suggest if you want your soup really spicy leave all the veins. If you want a little bit of spice, remove half of the veins. If you really want the soup milder, remove all the veins. You will still get that fabulous Hatch Chile flavor.
6 cups chicken broth
2 lbs whole roasted hatch chiles
1 cup Heavy cream
Purchase two pounds of roasted hatch chiles from the local roaster. Rinse/clean the skin off the chiles. Male a slit down the Chile and move the seeds and two of the three veins in the pepper.
Roughly chop the chiles and add to the chicken broth, just long enough to warm and meld flavors with the chicken stock.
In batches, pureé the vegetables and broth. Pour back into the saucepan and slowly re-heat. Stir in the cream then season to taste. Serve with croutons or crushed tortilla chips.