Potato Poblano Soup
Potato Poblano Soup! Tuck into a bowl of this satisfying soup made with potatoes & poblano peppers. Creamy, a hint of heat, and flavorful!
Servings: 4 servings
Ingredients
- 2 teaspoons olive oil
- 1 white onion diced
- 8 ounces sliced mushrooms I used white button
- 2 garlic cloves minced or grated
- 2 roasted poblano peppers see notes
- 3 medium Yukon gold potatoes cut into ½ inch dice
- 3 cups chicken broth
- 1 cup water
- ½ cup half and half or heavy cream
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- In a medium pot, heat olive oil.
- Add onions to and sauté until translucent, 3-4 minutes. Add garlic and roasted poblano peppers.
- Cook for another minute or two. Add mushrooms. Season vegetables with salt & pepper, and sauté until most of the liquid has evaporated from mushrooms.
- Pour in chicken broth and water; bring to a boil.
- Add potatoes. Reduce heat to medium and simmer for about 15 minutes or until potatoes are fork tender.
- Scoop out about half the vegetables and about ½ cup of broth (less vegetables if you prefer chunkier soup), and puree in a blender. While blender runs, add ½ cup of half and half.
- Return the puree to soup and stir well.
- Bring the soup back up to a simmer until heated through.
Notes
To Roast Poblanos: Set oven to broil. Move oven rack to highest spot. Line a small baking sheet with foil. Place whole peppers on baking sheet and put on highest oven rack. Allow peppers to cook until skin blisters (about 4-6 minutes), then flip and broil other side.
Remove peppers from oven and allow to cool enough to handle. You should be able to easily remove charred skin from pepper. If not, place peppers in a brown paper bag or plastic bag and allow steam to loosen skin until it is easier to peel off.
Pull out stem, slice peppers open and remove seeds.
Slightly adapted from Smart Cooking the Costco Way