Potato Poblano Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
- 2 strips bacon, cut into 1/2 inch wide pieces- 1 medium onion, chopped-4 poblano chiles- 2 tsp salt (adjust to taste)- 1 tsp black pepper (adjust to taste)- 3 garlic cloves, minced- 1 quart chicken stock- 6 medium Yukon Gold potatoes, or 8-10 small red potatoes, unpeeled and chopped- 1/2 cup sour cream (or crema, or creme fraiche)
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
Number of Servings: 8
Recipe submitted by SparkPeople user IHEARTPALMTREES.
Number of Servings: 8
Recipe submitted by SparkPeople user IHEARTPALMTREES.
Nutritional Info Amount Per Serving
- Calories: 192.7
- Total Fat: 5.1 g
- Cholesterol: 7.7 mg
- Sodium: 1,527.4 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 3.9 g
- Protein: 5.8 g
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