POTATO CHEESE SOUP W/ BACON AND POBLANO CHILE

POTATO CHEESE SOUP W/ BACON AND POBLANO CHILE image

Yield 6 as a main course

Number Of Ingredients 12

1/4 lb. bacon, 1/2" diced
1 onion, 1/4" diced
1 stalk celery, 1/4" diced
1 med. leek, white part only, 1/4" diced
2 poblano peppers, seeded, 1/4" diced
4 cloves garlic, chopped
1 t. fresh thyme, leaves chopped
3 large potatoes, peeled and cubed 1/2"
6 C. water or chicken broth
1-1/2 C. grated cheddar cheese
Salt & Pepper to taste
Fresh Chives, chopped, to garnish

Steps:

Heat a 6 qt. soup pot over med. heat. Add thebacon and cook until it begins to brown. Add the onion, celery, leeks, poblano, garlic and thyme and let them seat for about 5 min. Add the potatoes and water and simmer 15-20 min. until the potatoes are tender. Add 1 C. of the cheese and heavy cream. Pour one-third of the soup into a blender and puree until smooth. Add back to the soup (this will thicken the soup). Taste for seasoning. Keep arm until ready to serve. Garnish with grated cheese and chopped chives. Serve with French bread.