Roasted Poblano Potato Soup Recipes

ROASTED POBLANO POTATO SOUP

Steps:

• Preheat oven to 425 degrees. Place potatoes and pepper on a baking sheet, drizzle with oil and lightly salt and pepper. Roast 20-25 minutes.
• Set potatoes aside.
• Remove skins from pepper and dice.
• While veggies roast heat a large Dutch oven over medium heat. Cook bacon until crispy.
• Remove bacon from pot and drain on a paper towel lined plate. Roughly chop bacon into 1/2 inch pieces and set aside.
• Pour off extra fat, leaving 2-3 tablespoons in pot.
• Add celery, carrots and onion. Cook 3-4 minutes stirring occasionally.
• Add garlic and roasted pepper. Cook 1-2 more minutes.
• Stir in chicken stock, scraping bits off bottom of pot.
• Add potatoes and bring to a low boil.
• Reduce heat to low and simmer 8-10 minutes.
• Use a potato masher to break potatoes into smaller pieces.
• Stir in milk, half of reserved bacon and half and half. Simmer 5-6 minutes.
• Salt and pepper to taste. Garnish with remaining bacon and fresh parsley.

ROASTED POBLANO POTATO SOUP

Steps:

• In a medium sauté pan, fry bacon until crisp; crumble and set aside. Reserve 2 tablespoons of bacon drippings.
• In a small sauté pan, add bacon drippings, chiles and garlic; sauté over medium-high heat for 3-4 minutes. Remove from heat. In a large saucepot, bring 8 cups of water to a rolling boil. Whisk in DRY soup mix, and add sautéed chiles and garlic. Reduce heat and simmer uncovered for 25 minutes, or until potatoes are cooked, stirring occasionally. Be careful not to overcook soup.
• Remove soup from heat and stir in pepper jack cheese.
• Garnish with bacon crumbles and green onions.

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.

ROASTED POBLANO-CHEDDAR SOUP RECIPE - (4/5)

Steps:

• Preheat the broiler. Place the poblano chiles on a small rimmed baking sheet. Broil for 10 to 15 minutes, turning the chiles occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chiles, remove the seeds, and dice. Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion and cook for about 3 minutes, until softened. Add the garlic, tomatoes, and cilantro and cook for about 2 minutes, until the tomatoes are tender. Add the flour and cook for another 2 minutes, stirring occasionally, until the flour is absorbed into the mixture. Stir in the chicken broth, cream, milk, salt, pepper, and oregano and bring the soup to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the soup is thick and creamy. Add the roasted poblano chiles and cheese to the soup and stir until the cheese is completely melted. Ladle the soup into bowls and garnish with the scallions.

POBLANO SOUP

Steps:

• Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
• While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
• Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
• Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the remaining 1 tablespoon butter.
• Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
• Garnish with the pepitas, diced poblano and grilled Cotija cheese.

ROASTED POBLANO-TOMATO SOUP

Steps:

• Blend soup and chiles in blender until smooth; pour into saucepan. Stir in water. Bring to boil on medium heat; simmer on low 5 min. or until heated through.
• Cook tortilla strips and dressing in skillet on medium heat 5 min. or until crisp, stirring frequently.
• Serve soup topped with sour cream and tortilla strips.