POTATO POBLANO SOUP

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Potato Poblano Soup image

I think this originally came from the Too Hot Tamales Show but I've made some minor changes. The original recipe calls for 2 strips thick-cut bacon. I seldom cook with bacon but when I do I save the drippings, so I usually have a container of that in the fridge. I've also increased the poblanos because I love 'em! I buy 6 or 8 at a time, roast them and freeze them whole. They peel easily when thawed.

Provided by Fran6

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1 tablespoon bacon grease
1 large onion, chopped fine
6 poblano peppers, roasted, peeled and diced
2 teaspoons salt (to taste)
1 teaspoon fresh ground black pepper
3 garlic cloves, minced
6 cups chicken stock
6 large yukon gold potatoes, peeled and diced small
1 cup sour cream
1/2 cup queso fresco

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.

Nutrition Facts : Calories 284.4, Fat 11, SaturatedFat 5.1, Cholesterol 19.6, Sodium 867.3, Carbohydrate 39.2, Fiber 5.1, Sugar 4.7, Protein 9.3

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