6 Ingredient Roasted Poblano Pepper Potato Soup Recipes

6 INGREDIENT ROASTED POBLANO PEPPER POTATO SOUP

Steps:

• First, preheat an oven to 450 degrees and line a sheet pan with parchment paper. Place your whole poblano peppers on the pan and roast for 15 minutes until they look very browned/charred and the skin is crisping. After 5 minutes of cooking, add the garlic cloves (with skin still on!) onto the pan and let them both cook the remaining 10 minutes. Remove and let cool some before chopping the poblano peppers. After they have cooled, peel as much as the outer skin as possible, but don't stress over every bit. You will then need to destem and remove all the seeds and chop into chunks. Make sure to remove the seeds, as they will make the soup unbearably hot. NOTE: If using bell peppers instead, preheat oven to just 400 degrees and chop the bell peppers into small chunks prior to roasting. Sprinkle salt and pepper on top. You will need to only cook them for about 10 minutes until tender. Cook the garlic at the same time on the same pan. Place the whole garlic cloves with skin still on, on the pan.
• While the peppers are roasting, chop your potatoes into 1/2 inch chunks and finely chop your onion.
• Add the broth, onion, 2 teaspoons salt (and 1/4 teaspoon black pepper if using bell peppers in the soup) to a pot over medium heat. Once it starts to boil, let the onions cook 5 minutes.
• Add the potatoes and cover and cook for 15 minutes or until the potatoes are fork tender.
• Peel the roasted garlic and add it to the soup. Add the nutritional yeast (if using) as well. Using a hand immersion blender, puree the soup until it's smooth and thick.
• Add the reserved chopped poblano peppers and stir through. If you want the poblano flavor more disbursed, puree about half of them in it. This will distribute small pieces of poblano flecks throughout the soup. Reserve a few to garnish the top of the soup. Taste and add any more salt if desired, mine needed an extra 1/2 teaspoon. Add to bowls and serve. Squeeze fresh lime juice on top and some paprika for garnish. The lime juice really brightens up the flavors and goes well with the heat of the poblano peppers.

POTATO POBLANO SOUP

Steps:

• In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot.

POTATO POBLANO SOUP

Steps:

• Saute onion in bacon grease until softened.
• Add poblano and garlic and saute several more minutes.
• Add chicken stock and potatoes and bring to a boil. Reduce heat and simmer about 20 minutes until potatoes are tender.
• Puree with stick blender (or CAREFULLY in regular blender or food processor), being careful not to overprocess (which results in gummy soup).
• Stir in sour cream. Add salt and pepper to taste.
• Serve sprinkled with queso fresco cheese.