As the fall trees change and the brisk winds blow my favorite soup is the potato. I thought this poblano potato soup was just what was needed on a rainy day. I am so happy I had the idea, now it is one of my favorites. I know it will be your new go-to potato soup.
Makes 6 Servings
Carbs 35.0g Protein 18.2g
Ingredients
2 poblano peppers
2 lbs yukon potatoes
2 1/2 cups chicken bone broth
3 oz leek (about a 3rd of a leek)
2 tbsp grass-fed butter
1 cup half and half
2 cup mexican blend cheese
Directions
Roast Poblano peppers so that the skin is charred but not the flesh. Let cool and remove skin. Trim top seeds and pith of peppers. Chop peppers and place in a soup pot. Peel and chop potatoes. Clean and chop leek. Place potatoes, leeks, bone broth, and butter in the soup pot. Stir. Bring to a boil and then turn down to a simmer for 20 minutes with the lid on the pot. Making sure that potatoes are tender. In a blender place a half and half. Add two ladles of broth and most of the peppers and leeks to the half and half. Add cheese to the blender. Blend until smooth pour back into soup and stir. Serve warm.
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