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Ingredients

How to make it

  • 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 the Creme Fraiche 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 Peppers, Fried Cheese slice, 2 Seared Shrimp per bowl, 1 Seared Portobello slice per bowl w/ a drizzle of Truffle oil. Parsley, Cilantro. Shredded Anejo Cheese.

Reviews & Comments 20

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    " It was good "
    mommyluvs2cook ate it and said...
    Lunasea's IMI thread Jims Poblano Potato Soup
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    " It was excellent "
    EnFuego ate it and said...
    Love it! On a whim I tried this recipe this evening, but made one substitution - I used heavy cream with sour cream mixed into it instead of the creme fraiche. I'll be making another batch again in the near future to share.
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    " It was excellent "
    keni ate it and said...
    This was one of those recipes I wish I'da thought of! ;) We LOVED this. I did make a few changes, so I will give a full review. :) I used russets as we don't care for yukon gold(I know, we're the only ones ;), and I used 4 and it was a lil too many. I added another cup of chicken stock. I used peppered bacon and 6 poblanos. I would for sure use at least 8 in this next time! :) I used white wine instead of sherry and I used Mexican crema mixed with the heavy cream. It was fabulous!! LOVED the flavor, didn't have any texture issues and it was so rustic with the bacon and peppers at the end, and, I didn't peel my taters, so tiny specs of peel and black pepper throughout. I garnished with lil more bacon, cilantro and some shredded Mexican melty cheese. And, just because I wanted to pack more into this meal, I added spinach with the cream. YUM!!! :) Thank you, Jim. Added more to the IMI thread.
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    " It was good "
    mommyluvs2cook ate it and said...
    Had some poblanos to use up. Found this soup and it was good! Texture was just a tiny bit off for me but I still managed to eat all the delicious soup! Check the IMI for more! ------> Poblano Potato Soup 2/11/13
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  • NPMarie 1 year ago
    Sounds amazing!
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    " It was excellent "
    linebb956 ate it and said...
    This is a must have ... Can't wait for cooler weather .. bookmarking now. I live by the border and never have seen a soup like this. Can't wait to make a double recipe and invite my friends ...

    THANKS!
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    " It was excellent "
    juels ate it and said...
    Wow, look at those pictures! I love poblanos, how did I ever miss this one? Bookmarked and will try soon! Thanks, Lunasea, for showing this in the "I made this" group!
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  • lilliancooks 5 years ago
    I just saw this in the 'I Made It' group! It sounds amazing! I'm saving this one! Thank you to who ever posted it there and thank you Jim for posting it in the first place!:)
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    " It was excellent "
    elgab89 ate it and said...
    ************************************************
    THIS RECIPE HAS WON THE SECOND PRIZE
    FOR BEST SOUP RECIPE - DECEMBER 2008
    *************************************************
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    " It was excellent "
    elgab89 ate it and said...
    I believe Lunasea is now addicted to the soup - and I can see why - hmmmm, I think I am starting to get addicted, too!
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    " It was excellent "
    lunasea ate it and said...
    I'm back...heh. I made this "again' tonight (3rd time) and changed your solid winning soup up a bit. I subbed Crema Mexicana for the Creme Fraiche because that's what I had. I took your suggestions with bacon pieces, chopped roasted poblanos, chopped cilantro - but added queso freso cheese (crumbled). As an extra topper, I took white corn tortillas and sliced them up and fried them off until crisp. Pulled them and salted them lightly. Yummm....but the soup is the star. The rest is dressing on the cake...ermmm...soup.

    Adding pics...this is my process tonight...

    I love this soup. Totally - and y'all will, too. I'll do a bowl with fried cheese next time out.

    Bravo, Jim hon. ;-)~ Vickie
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    " It was excellent "
    luisascatering ate it and said...
    What a manly soup! (I equate men with bacon, ha ha)
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    " It was excellent "
    notyourmomma ate it and said...
    Wow....and I dearly loved the Hot Tamales...miss them. This would be perfectly awesome and I can see us digging into a bowl full quite happily. Bravo Jim!!
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    " It was excellent "
    trigger ate it and said...
    Roasted pablanos are no doubt one of the most desirable peppers I could and have made a meal just with them.This soup is great comfort food loaded with flavor.
    Five forks

    Michael
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  • pamelanava 6 years ago
    Looks absolutely fabulous! Thanks! Can't wait to make it this fall! (too hot right now in Texas for poblano, or any other kind of soup, but I sure love it!!) Have a great weekend!
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    " It was excellent "
    minitindel ate it and said...
    oh yeah baby i like this one thank you
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    " It was excellent "
    lunasea ate it and 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
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  • ravenhairchic 6 years ago
    Sounds good...reminds me of Caldo de Queso kinda.
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    " It was excellent "
    lunasea ate it and 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.
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    " It was excellent "
    grandmommy ate it and 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.
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