Creamy Poblano Potato Soup Recipes
CREAM OF POBLANO SOUP
A little bit spicy, creamy and green. This recipe was originally a modification of the Leek and Potato Soup recipe presented on Good Eats.
Provided by Bill Woodward
Categories Peppers
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion and poblanos into small pieces.
- In a 6-quart saucepan over medium heat, heat the olive oil. Add the onions and poblanos and a heavy pinch of salt and sweat for 10 minutes. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft, approximately 30 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the half-and-half, buttermilk, salt and pepper.
CREAMY POTATO SOUP
This is one of my favorite recipes that uses wholesome milk-an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!-Janis Plagerman, Ephrata, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (2-3/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.
Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 912mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
POTATO POBLANO SOUP
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
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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- Place the potatoes in a saucepan with 4 cups of cold water. Turn the heat to medium high and bring to a boil. Once it has come to a boil, reduce the heat and simmer for 8 minutes. The potatoes have to be cooked, but still firm.
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