Creamy Roasted-Poblano Potato Soup
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Creamy Roasted-Poblano Potato Soup. This soup is velvety, creamy and mildly spicy! The poblanos are roasted, making them beautifully sweet and smoky, which is the best part of this soup. And, with every bite, there is a gentle lingering heat that you just can’t beat. It is delicious!
This soup does take some time to make, due to having to roast the peppers. However, it is definitely worth the time and effort spent.
- Rich in poblano flavor – spicy but subtly sweet on the back of the tongue
- A creamy, rich soup
- Dairy-free but you can’t tell that it is!
Ingredient Notes For This Creamy Roasted-Poblano Potato Soup:
- Poblano Peppers – These peppers are the star of the show! So do not skimp on this part. Look for poblanos that have a deep, dark green color. They are somewhat large and heart-shaped, and they are mild in flavor but, at times, can pack a lot of heat.
- Steam the peppers. You can either use a glass bowl and saran wrap or, a large Ziploc bag is great too.
- Remove the skin. They need to be roasted and peeled, before cooking, to remove the tough outer skin, which can be difficult to digest. Plus, roasting adds lots of great flavor!
- Be sure to also check out these fun Easy Stuffed Poblano Peppers (DF).
- Sour Cream – I use Kite Hill Sour Cream Alternative in this soup. It tastes like the real deal too! However, if you choose to use real sour cream, just replace it at a 1:1 ratio.
- Helpful tip: Use room temperature sour cream. Remove from the fridge and let it sit on the counter while you prep all the other ingredients. This will produce a rich and creamy soup. Also, allowing the sour cream to come to room temperature, before adding it to the soup, will prevent it from curdling.
And, for more soup recipes, please give these a try:
- Spicy-Sweet Potato Bean Soup with Chicken
- Easy Chicken Noodle Soup (Slow Cooker)
- Creamy Potato Sausage & Kale Soup
- Creamy Butternut Squash Soup
- 30-Minute Chicken Chipotle Chili
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If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!Print
Creamy Roasted-Poblano Potato Soup
- Prep Time: 10 minutes
- Inactive Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
This soup is velvety, creamy and mildly spicy! The poblanos are roasted, making them beautifully sweet and smoky, which is the best part of this soup. And, with every bite, there is a gentle lingering heat that you just can’t beat. It is delicious!
- 4 Poblano Peppers, roasted, seeded, peeled and diced
- 1 medium Yellow Onion, diced
- 3 Garlic Cloves, minced
- 8 – 10 Baby Red Potatoes, slightly peeled and chopped
- 1 tbsp Avocado Oil
- 5 cups Kettle & Fire Chicken or Vegetable Broth, low sodium (40 oz)
- 1/2 tsp Freshly Ground Black Pepper
- 1 tsp Himalayan Pink Salt
- 8 oz Kite Hill Sour Cream Alternative, room temperature
- Cayenne Pepper, for sprinkling
- Roast the peppers: Add the peppers to a sheet pan covered with foil. On high broil, roast the peppers for 7-9 minutes per side until black. Remove to a glass bowl, and cover with plastic wrap to steam for 15 minutes. (This helps loosen the skins).
- Prep the potatoes: Wash, peel and chop the potatoes; set aside.
- Peel the peppers: Slice off the top of the poblanos and remove the seeds and the ribs. Gently peel off as much of the skin as possible. (If you can’t get all of the skin that is fine, but try to get most of it). Dice the peppers, divide into two piles; and set aside.
- Sauté: In a heavy Dutch Oven or large pot, add the avocado oil and heat over medium-high heat. Add the onions, half of the diced poblano peppers, salt and pepper, and cook until slightly golden brown; 5 to 7 minutes.
- Cook: Stir in the garlic and cook until fragrant, about 1 minute. Pour in the stock, and the potatoes and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes. Remove from the heat.
- Blend: Purée in a food processor or with a hand blender just until smooth, being careful not to over-process. Return to the pot, stir in the sour cream and warm through; making sure it has melted.
- Garnish: Stir in the remaining poblanos.
- Serve: Divide the soup into bowls, and sprinkle with some cayenne pepper.
- Potatoes: Use 8-10 Baby Red Potatoes, or 6 medium Yukon Gold Potatoes.
- Sour Cream: If you choose to use real sour cream, just replace it at a 1:1 ratio. *Be sure to use room temperature sour cream. Remove from the fridge and let it sit on the counter while you prep all the other ingredients. This will produce a rich and creamy soup. Also, allowing the sour cream to come to room temperature, before adding it to the soup, will prevent it from curdling.
- Category: Main Course, Soup
- Cuisine: American
Keywords: Dairy-Free, Dairy-Free Recipes, Easy Main Dish, Gluten-Free Recipes, Main Dish, Poblano, Potato, Potato Soup, Soup, Vegetable Soup
- My pinch bowls are from Target, but this similar set of Cravings 3 Stoneware Pinch Bowls can be found on Amazon. These Terracotta Pinch Bowls are from Amazon as well and are a best seller.
- And my White Textured Stoneware is available at World Market.
I absolutely love this soup! It’s a new family favorite.
It is such a goodie! The flavor just can’t be beat. 😉
Absolutely love everything about this soup! It’s a favorite.
I am so happy to hear that! Thanks a lot.