Potato Poblano Soup Recipe

Name: Potato Poblano Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon bacon grease; 1 large onion, chopped fine; 6 poblano peppers, roasted, peeled and diced; 2 teaspoons salt (to taste); 1 teaspoon fresh ground black pepper; 3 garlic cloves, minced; 6 cups chicken stock; 6 large yukon gold potatoes, peeled and diced small; 1 cup sour cream; 1/2 cup queso fresco

Servings: persons

1 tablespoon bacon grease
1 large onion, chopped fine
6 poblano peppers, roasted, peeled and diced
2 teaspoons salt (to taste)
1 teaspoon fresh ground black pepper
3 garlic cloves, minced
6 cups chicken stock
6 large yukon gold potatoes, peeled and diced small
1 cup sour cream
1/2 cup queso fresco

1
Saute onion in bacon grease until softened.
2
Add poblano and garlic and saute several more minutes.
3
Add chicken stock and potatoes and bring to a boil. Reduce heat and simmer about 20 minutes until potatoes are tender.
4
Puree with stick blender (or CAREFULLY in regular blender or food processor), being careful not to overprocess (which results in gummy soup).
5
Stir in sour cream. Add salt and pepper to taste.
6
Serve sprinkled with queso fresco cheese.

1014

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon bacon grease, 1 large onion, chopped fine, 6 poblano peppers, roasted, peeled and diced, 2 teaspoons salt (to taste), and more.

Yes, Potato Poblano Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Poblano Soup

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