Poblano Potato Soup
From jimrug1 17 years ago
- 40 minutes to make
- Serves 6
I first got this recipe from a "Two Hot Tamales" book. I make this at least twice a year on demand by 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. Read more My home grown poblanos are always twice as hot as store bought so be sure to test the heat level of the peppers you are using. I love it hot so I just throw them in and take my chances. This soup makes a great base to morph into other types of soups such as cheese soup, seafood and other chowders, mushroom, broccoli etc. Yukon gold potatoes are perfect for this soup. Idaho potatoes become "gluey" when blended a little too much and Red or other waxy potatoes do not result in a creamy texture. Hope you enjoy. See less
Ingredients
- 8 large yukon gold potatoes Peeled, cut into large cubes (10 Med) shopping list
- 4 Strips bacon chopped shopping list
- 4 - 6 Medium Sized poblano peppers. (roasted, Peeled, Chopped) shopping list
- 1 Large onion chopped shopping list
- 3 cloves garlic chopped shopping list
- 1 Cup creme fraiche shopping list
- 1 Cup heavy cream, Half & Half, or milk shopping list
- 1 Qt chicken or vegetable stock shopping list
- 1/2 Cup dry sherry (Chardonay works fine.) shopping list
- salt & Pepper to taste shopping list
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.
The Rating
Reviewed by 15 people-
I believe Lunasea is now addicted to the soup - and I can see why - hmmmm, I think I am starting to get addicted, too!
elgab89
in Toronto loved it
-
************************************************
THIS RECIPE HAS WON THE SECOND PRIZE
FOR BEST SOUP RECIPE - DECEMBER 2008
************************************************* elgab89
in Toronto loved it
-
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!
linebb956
in La Feria loved it
Reviews & Comments 20
-
All Comments
-
Your Comments
" It was good "
" It was excellent "
" It was excellent "
" It was good "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "