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.
Since this Creamy Roasted-Poblano Potato soup is one of our favorite soups, I sure hope you will give it a try. Please let me know what you think of this recipe in the comments.
And for more soup recipes, please give these a try:
Creamy Roasted-Poblano Potato Soup
- 4 Poblano Peppers, roasted, seeded, peeled and diced
- 1 medium Yellow Onion, diced
- 3 Garlic Cloves, minced
- 8 – 10 Small Red Potatoes, slightly peeled and chopped
- 1 tbsp Avocado Oil
- 5 cups Chicken or Vegetable Broth, low sodium (1 quart + 1 can)
- 1/2 tsp Freshly Ground Black Pepper
- 1 tsp Himalayan Pink Salt
- 8 oz Kite Hill Sour Cream Alternative (linked below)
- Cayenne Pepper, for sprinkling
- 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).
- Peeling 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.
- 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.
- 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.
- Purée in a food processor or with an immersion blender just until smooth, being careful not to over-process.
- Return to the pot, stir in the sour cream and bring just to a boil.
- Stir in the remaining poblanos for garnish.
- Divide the soup into bowls, and sprinkle with some cayenne pepper.
- Potatoes: Use 8-10 Small Red Potatoes, or 6 medium Yukon Gold Potatoes.
- Cream: If you choose to use real sour cream, just replace it at a 1:1 ratio.
- 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.
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