Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted-Poblano Potato Soup in bowls with cloth napkins and spoons.

Creamy Roasted-Poblano Potato Soup


  • Author: Naomi
  • Prep Time: 10 minutes
  • Inactive Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

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!


Ingredients

Units Scale
  • 4 Poblano Peppers, roasted, seeded, peeled and diced
  • 1 medium Yellow Onion, diced
  • 3 Garlic Cloves, minced
  • 810 Baby 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, room temperature
  • Cayenne Pepper, for sprinkling

Instructions

  1. 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).
  2. Prep the potatoes: Wash, peel and chop the potatoes; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish: Stir in the remaining poblanos.
  8. Serve: Divide the soup into bowls, and sprinkle with some cayenne pepper.

Notes

  • 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

Recipe Card powered byTasty Recipes