Living Well Recipes: Potato Poblano Soup
By: Charles Robertson
Updated: February 4, 2013
Roasted Poblano and Potato Soup
Yield: 4 servings
1 tablespoon oil
1/2 medium onion diced
1 clove garlic
2 mediums russet potaotes peeled and cubed
3-4 cups broth or water
1 medium poblano pepper
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup cheddar cheese, shredded
Directions
1. Using your broiler, char the outside of the poblano pepper (watching and rotating as needed.)
2. In a large pot, heat oil over medium-low heat and saut the onion and garlic until the onion is translucent. Add in potatoes and broth (enough to cover the potatoes), increasing the heat and bring the broth to a boil. Let cook until potatoes are tender. Puree the potatoes-set aside.
3. In another pot, heat butter over medium-low heat. Remove skin from the roasted pepper, dice, and add to the butter. Whisk in flour and continue to cook for two more minutes to cook out the flour taste. Finally, whisk in milk and continue to cook until the mixture thickens. Add in potatoes and cheese. If soup seems too thick, add in a little more milk to thin it down.
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Yield: 4 servings
1 tablespoon oil
1/2 medium onion diced
1 clove garlic
2 mediums russet potaotes peeled and cubed
3-4 cups broth or water
1 medium poblano pepper
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup cheddar cheese, shredded
Directions
1. Using your broiler, char the outside of the poblano pepper (watching and rotating as needed.)
2. In a large pot, heat oil over medium-low heat and saut the onion and garlic until the onion is translucent. Add in potatoes and broth (enough to cover the potatoes), increasing the heat and bring the broth to a boil. Let cook until potatoes are tender. Puree the potatoes-set aside.
3. In another pot, heat butter over medium-low heat. Remove skin from the roasted pepper, dice, and add to the butter. Whisk in flour and continue to cook for two more minutes to cook out the flour taste. Finally, whisk in milk and continue to cook until the mixture thickens. Add in potatoes and cheese. If soup seems too thick, add in a little more milk to thin it down.
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