Potato Poblano Soup
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
35
Spice
40
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown
2
Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes
3
Spoon out any excess fat
4
Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes
5
Pour in the chicken stock, add the potatoes and bring to a boil
6
Reduce to a simmer and cook 20 minutes
7
Puree in a food processor or blender just until smooth, being careful not to over-process
8
Over-working will result in a gummy soup
9
Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil
10
Stir in the remaining Poblanos for garnish
11
Sprinkle with grated Anejo, if desired, and serve hot