{ Potato & Poblano Soup }

To continue into soup season (and poblano season), here is a quick and easy blended potato and poblano soup recipe! Happy Soup Saturday to YOU!

{ ingredients }

  • 2 Tbs. olive oil (or more if preferred)
  • 1 yellow onion, peeled and quartered
  • 2 garlic cloves, chopped
  • 4-5 large poblano peppers
  • 4 large red or yellow potatoes, chopped (you can leave the skins on)
  • 8 cups of vegetable broth
  • 1 stick of unsalted butter (optional)
  • Drizzle of heavy cream (optional)
  • Salt & pepper to taste

{ directions }

  1. In a large pot, sauté onion and garlic with olive oil until softened and fragrant, about 3-4 minutes.
  2. While those cook, either grill, roast or use your gas burner to blister/char the poblanos (I put them directly onto my gas burner and rotate to blacken and blister around each pepper) and set aside to cool. Once cool enough to touch, chop and remove seeds.
  3. Add potatoes, peppers and broth to the pot and bring to a boil. Lower heat to simmer for 20-30 minutes, or until potato are cooked.
  4. Blend with an immersion blender until smooth. Add PLENTY of salt and pepper to taste.
  5. If using the butter and cream (which I always recommend), stir in and bring back to a quick boil before serving.
  6. Serve in bowls garnished with additional chopped poblanos and a dash of chili powder.

Makes about 6 servings. This is even better the next day (aren’t all soups?)!

{ Keep Cooking in Love & Light! }


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