Potato Poblano Soup

Total Time:
1 hr 10 min
Prep:
25 min
Cook:
45 min

Yield:
6-8 servings
Level:
Easy

Ingredients
  • 2 strips bacon, cut into 1/2-inch wide pieces
  • 1 medium onion, chopped
  • 4 Poblano chiles, roasted, seeded, peeled and diced
  • 2 teaspoons salt
  • 1 teaspoon fresh black pepper
  • 3 garlic cloves, minced
  • 1 quart chicken stock
  • 6 medium Yukon Gold potatoes or 8-10 small red new potatoes, unpeeled, chopped
  • 1 cup Crema, Creme Fraiche or sour cream
  • 1/2 cup grated Anejo cheese (optional)
Directions

In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot.


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    Delicious! I used this as an after Thanksgiving treat. I doubled the bacon, added beer with the broth, used leftover mash potatoes and added cheese at the end. Everyone has a warm full tummy right now!  
     
     
     
    Super tasty!! Easy to make! I peeled my potatoes and feel that helped the texture. When I make it again I will double the recipe so that the prep work is worth the effort and I have some delicious leftovers for another day!
    I wasn't really in the mood to cook when I made this, but I had to use up some ingredients I had while they were still fresh and man, did this turn out good. Like most soups, stews, etc. it was even better the next day and the day after that; the flavors just really set in and intensified. I've definitely become a fan of roasted poblano peppers, plus I threw in a serrano chile for good measure and this had a good kick to it in addition to being flavorful. The cheese I used was a Mexican artisan blend which included anejo and manchega, plus I added more to the soup once it was done. This is a keeper for sure.
    Made this soup for the first time today and it is fantastic; so many potato soups are bland, but this one has a kick to it. I am looking forward to making it again!
    Taste is very bold and tastefull. I used a mexican baking cheese called Panela to top it off. Made my day. My wife loved it. A+
    Awesome soup. Very spicey. I've made it twice now. The second time I made it I only put in 2 poblano peppers and it was still HOT...but still excellent.
    This is a very balanced soup. The poblano peppers give it a nice mellow and smokey flavour. I added a cup of heavy creme to enrich the flavors.
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