Recipe

Poblano Potato Soup Recipe

	Jimrug1 / All my dishes 4 months, 1 week ago I first got this recipe from a "Two Hot Tamales" book. I make this at least twice a year on demand of my friends and family. This a "South of the Border" style soup. It can have a quite mild to moderately hot heat level depending on the Chiles. ... More Prep:30m Cook:40m Servings:6	Jimrug1
	potato chile pepper mexican

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Ingredients

8 large Yukon Gold Potatoes Peeled, cut into large cubes (10 Med)

4 Strips Bacon chopped

4 - 6 Medium Sized Poblano Peppers. (Roasted, Peeled, Chopped)

1 Large Onion chopped

3 Cloves Garlic chopped

1 Cup Sour Cream

1 Cup Heavy Cream, Half & Half, or Milk

1 Qt Chicken Stock Or Broth

1/4 Cup Dry Sherry

Salt & Pepper to taste

Directions

On a Grill, Broiler, or Gas Stove, Roast Poblanos until the Skins are blistered and black all around. Place in a paper bag or lided container to steam. (15 Min.) Peel, remove seeds and roughly chop. If you want to make your soup less piquant, cut out all the white inside veins.

In a dutch oven or large Stock Pot, render chopped bacon on medium heat until crisp. Remove to drain in a paper towel lined bowl.

Increase heat to medim high, add Onion, cook until transparant and tender (4 - 5 Min) Add 1/2 the Pablanos 1/2 the bacon and Garlic, cook for another 2 min.

Deglaze with Sherry and cook 1 - 2 Min. Add Potatoes and Chicken Stock. Cook Approx. 25 - 30 min until potatoes are fork tender.

Puree' in batches in a blender and return to pot. (Pulse only enough to make the mixture smooth. Over blending will make the soup "Gluey"

Reheat soup until hot

In a large measuring cup or bowl, wisk Sour Cream with Cream, Half & Half or Milk until smooth. Wisk mixture into soup. Stir in remanin bacon and chopped Pablano. Heat gently until hot, Remove from heat and serv.

Garnishes I have used: Crisp Bacon, Chopped Roasted Poblano, Fried Cheese slice, 2 Seared Shrimp per bowl, 1 Seared Portobello slice per bowl w/ a drizzle of Truffle oil. Parsley, Cilantro.

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Comments

conner909 4 months, 1 week ago said:
Thanks for posting this...it looks great! My husband and I saw the Two hot tamale girls at the annual UCLA book festival a few years ago. Used to watch their cooking show. Now I am going to bookmark this and when I make it, I'll let you know how I like it!

wynnebaer 4 months, 1 week ago said:
Love all the ingredients......Bookmarked to the short list...It's still winter here in New England and a nice hot bowl of soup is still on the menu

sparow64 4 months, 1 week ago said:
Looks great! will be making this one.

grandmommy 4 months, 1 week ago said:
You've done it again Jim! The peppers caught my eye first but then on further examination... sounds awesome. Truffle oil and cilantro? Oh my! Thats over the top. You have my 5.

lunasea 4 months, 1 week ago said:
Nice recipe, Jim. I need to play with the garnishes you've listed and I do have truffle oil. I love poblanos - they are usually my pepper of choice when making anything. Thanks so much...saving.

ravenhairchic 2 months, 3 weeks ago said:
Sounds good...reminds me of Caldo de Queso kinda.

lunasea 2 months, 1 week ago said:
I made your luscious soup on Sunday and it was so delicious and divine. So full of flavor and comfort. I topped it with crispy bacon pieces, sour cream, chopped scallions and cilantro. Wow - great! Served it with a Buttermilk Mexican Cornbread loaded with roasted, peeled and chopped poblanos, queso fresca, grilled corn cut off the cob and scallions. We all loved it. Plus, I had one dose of leftovers for my Monday's lunch. What could be better?

Thanks, Jim hon - this soup is wonderful and you're right, it could be jazzed up in countless way. But I wanted to try it 'your way' first.

Hugs,
~Vickie

minitindel 1 month, 1 week ago said:
Oh yeah baby i like this one thank you

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