Introduction: Smoky Potato-Poblano Soup
This hearty and very tasty soup is a perfect way to use up leftover baked potatoes or, in this case, the scooped out flesh from making potato skins. If poblanos aren’t available, or for a little less heat, a 4 oz. can of diced green chilies is a great substitute. Delicious!
2 slices hickory smoked bacon, halved
½ cup chopped yellow onion
3 cups water, divided use
2 chicken bouillon cubes
½ teaspoon seasoned salt
4 medium baked Yukon Gold potatoes, peeled and coarsely chopped
1 large roasted poblano pepper, skin and seeds removed then chopped
3 tablespoons all-purpose flour
1 cup heavy cream
Garnish: Shredded cheddar cheese
6-quart heavy bottom pot
Step 1: Bacon:
In a 6-quart heavy bottom pot, cook bacon over medium heat until crisp. Remove to paper towels to drain then crumble.
Step 2: Onion:
Add onion to bacon fat and cook for 3-4 minutes until onion softens and begins to brown, stirring constantly.
Step 3: Finishing Soup:
Slowly stir 2 ¾ cups of water into onion in pot. Add bouillon cubes and seasoned salt. Bring mixture to a boil over medium heat. Boil for 10 minutes or until bouillon is dissolved, stirring often. Add potatoes, bacon, and poblano pepper to pot. In a small bowl, stir remaining ¼ cup of water into flour until smooth. Slowly stir into soup. Stir in cream. Cook over low heat until mixture thickens, stirring often.
Step 4: Serving Soup:
To serve, ladle into bowls and garnish with cheese and chives. Serves 4. Enjoy!
Step 5: Smoky Potato-Poblano Soup
Participated in the
Potato Speed Challenge