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Monday, October 22, 2012

Potato Poblano Soup

We've got a spicy Potato and Poblano Soup for day 22 of Soup Month 2012.  This soup is creamy and rich and has a bit of a sneaky kick to it.  The heat in this soup comes from two sources, poblano chilies and a spoonful of adobo sauce, and together they combine beautifully.

The poblano chile is quickly becoming one of my favorite ingredients and I'm enjoying finding new ways to use them in recipes.  (For a great taco recipe with poblanos check out Chorizo-Poblano Tacos.)  Poblano chilies are about 3 inches long, and have a rich flavor that can range from mild to medium-spicy.  For the richest flavor, look for fresh poblanos that are darker skinned.  The ripe reddish-brown peppers will be sweeter than the green ones.

Adobo sauce is the next special ingredient used in this soup and it can be found in the Mexican foods aisle at your local market.  Usually adobo is the sauce packed with chipotle peppers, but there are a few manufacturers that are selling the adobo in its own jar.  If you use the sauce that has the chipotle peppers in it, just save the peppers and leftover sauce in a glass jar.  It will keep for about a week in the refrigerator.

This zesty soup works great as a side dish to compliment baked chicken or a grilled pork roast.  Prep time is only 10 minutes with cook time just under 30 minutes.  A warm cup of soup that's super easy to make and full of flavor makes a great addition to any dinner.  Enjoy!!

2 TB  Butter
1 large  Yellow Onion, sliced
1 large  Poblano Chile Pepper, chopped
1/4 cup  Water
5  Yukon Gold Potatoes, peeled and sliced
4 cups  Chicken Stock
1/2 cup  Half and Half
1/4 tsp  White Pepper
1 tsp  Kosher Salt
1 TB  Adobo Sauce
Garlic Croutons for Garnish

In a medium saucepan, melt butter over medium-high heat.  Add the onions and poblano to the pot, stir and saute for 4 minutes.  Add water to the pot, reduce heat to medium and continue to saute the onions and pepper until softened, about 4 minutes longer.

Add the potatoes and chicken stock to the pot and bring mixture to a boil.  Reduce heat and simmer for 15 - 20 minutes or until the potatoes are tender.

Using an immersion blender (or use a stand blender and work in 2 batches), puree the soup until smooth.  Add the half and half, white pepper, salt and adobo sauce to the soup and stir, then adjust the salt and pepper to taste.  Ladle into soup cups, top with a few garlic croutons and Enjoy!!

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