Potato Poblano Soup! Tuck into a bowl of this satisfying soup made with potatoes & poblano peppers. Creamy, a hint of heat, and flavorful!
I am loving our little trips to the produce store I mentioned a few weeks ago. Loving.
Half the time I don’t even have plans for what I’m going to make with the things I buy. I just wander up and down the {two. Yes, two.} aisles and pick up whatever tickles my fancy.
“Why, hello, weird looking vegetable. You will be very happy in my kitchen. Hi there, pretty leafy green. In the basket you go.”
I’m like a kid in a candy store. {With less risk for cavities.}
It’s been kinda fun buying produce that I’ve never cooked with before. For one, we’ve upped our veggie intake quite a bit. And our meals have gotten a lot more exotic and creative.
Normally, once the mercury starts rising {and around here, it already has}, the dishes I’m inclined to make are lighter, cooler, and as simply prepared as possible. {Sorry, oven, we’re already roasting without your help.}
But when I bought some poblano peppers last week and then found a recipe for Creamy Potato Soup with Poblano & Mushrooms, my craving beat out the sweltering temps and I made up my mind to crank up the air conditioning and making a pot of steaming hot soup for dinner.
It was a good decision.
The charred poblanos add a spicy kick to the soup, and I love the heartiness of the potatoes and mushrooms.
Step outside your comfort zone and pick up some veggies that catch your eye next time you’re in the grocery store. If it turns out half as good as this soup, you’ll be glad you ventured outside the “broccoli zone”. 🙂
Potato Poblano Soup
