Loaded Poblano and Potato Soup
A comforting and decedent soup to warm your belly on cold days. This creamy soup is loaded with chunks of bacon, poblanos and potatoes.
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Equipment
Ingredients
For the soup
- 8 strips Bacon
- 1 medium Onion yellow, about 1 ¼ cups diced
- 3 large Poblanos
- 2 pounds Yukon Gold potatoes sub russet potatoes
- 5 cloves Garlic minced
- ⅓ cup Flour all purpose
- 4 cups Chicken Broth
- 2 cups Whole milk
- ¾ cup Heavy Cream
- ⅔ cup Sour Cream sub cream cheese
- 2 teaspoon Smoked Paprika
- ¼ teaspoon White Pepper sub black pepper
- 2 teaspoon Kosher Salt or to taste
For the gremolata
- 2 cloves Garlic
- ¼ cup Chopped Parsley
- 2 tablespoon Lemon Zest
- ½ cup Cooked Poblanos saved from cooking the soup
Instructions
For the soup
- Dice onions. Remove seeds and chop poblanos into about ½" pieces.
- Peel and cut potatoes into about ¾" pieces. Try to keep all of the potatoes about the same size.
- Preheat a heavy-bottom dutch oven over medium heat. While heating, cut bacon into bite-size pieces about ½" thick. Cook bacon until crispy, about 10 minutes. Remove bacon from pan and set aside.
- Carefully remove bacon drippings leaving 2-3 tablespoons in the pan. Add poblanos and cook for about 5 minutes. Remove poblanos from the pan and set aside.
- Add onions and butter to the pot and cook, stirring occasionally, until onions are translucent, about 10 minutes. While onions are cooking chop garlic.
- Add garlic and cook for 1 -2 minutes until fragrant.
- Add flour and cook for 1 -2 minutes, stirring continuously.
- Turn the heat up to medium-high and add chicken stock. Using a whisk, whisk the chicken stock with the flour and onion mixture until the flour is fully incorporated. Try to get all brown bits off the pan for added flavor (brown bits=flavor).
- Add milk, potatoes, salt, and pepper. Once the mixture starts to bubble, reduce heat to medium. Stirring occasionally, cook until potatoes are fork-tender, about 10 - 15 minutes.
- Reduce heat to low. Using an immersion blender, puree ½ of the soup. If you don't have an immersion blender, you can carefully blend ½ of the soup in a blender until smooth. Once the soup is pureed, add it back to the soup pot.
- Soup should be creamy with chunks of potatoes.
- Add cream, sour cream, smoked paprika, bacon, and poblanos (reserve ½ cup of poblanos for the gremolata, and some of the bacon to garnish the soup, if desired). Simmer on low for 10 - 20 minutes or until the desired consistency is reached. Add salt and pepper to taste.
- Serve it up and take it over the top! Garnish with shredded cheddar cheese, sour cream, green onions, bacon, and gremolata.
For the gremolata
- While the soup is simmering, make the gremolata. Mince garlic and parsley. Zest lemon and mix with garlic and parsley. Using the reserved poblanos, chop them into a fine dice. Stir all ingredients together and set aside.
Nutrition
Calories: 361kcalCarbohydrates: 40gProtein: 10gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 62mgSodium: 1436mgPotassium: 1044mgFiber: 5gSugar: 10gVitamin A: 1367IUVitamin C: 98mgCalcium: 190mgIron: 2mg
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