ROASTED POBLANO AND POTATO SOUP
Updated: Nov 16, 2022
I was divinely inspired to make this soup. on a wintery day here in Wisconsin. Please make it your own! If you are Vegan, substitute the Half and Half for Coconut or Almond Milk—the Milk of your choice. Or leave the Milk out entirely! Substitute the Butter for Vegan butter or Olive Oil, or use no fat. Make it for YOU!
5 Poblano Chili
1 Large Onion—cut in half
1 Head of Garlic (baked in the oven until soft)
2 Carrots- sliced
2 Potatoes (any kind you have) cut into small pieces
1 Stick of Butter (I used salted but unsalted will work fine)
1 tablespoon of Dried Thyme
¼ cup Dried Onions
6 cups of Chicken or Vegetable Stock
1 cup Half and Half
Salt and Pepper to taste
Place the peppers and onion on a sheet pan and roast under a broiler to blacken skins on all sides. Take the oven out and set the onion aside for now. Take the peppers out and put them in a paper bag, fold it over and let the peppers steam about 20 minutes. This is how I do it, but any technique that works for you. The idea is to take the skins off of the peppers.
Take out the peppers from the bag and carefully scrape off the skin. I rinse them under water and take out the seeds. But if you like it really spicy by all means keep the seeds in!
Melt the butter in a large soup pot. Add the carrots, shallots and sauté until softened. Add the thyme and continue to stir. Next add the dried onions and continue to cook for a couple of minutes. Now add the chopped peppers and the onion that was in the oven with the peppers. Cook all together for a couple of minutes.
Time to add the stock and bring it up to a boil, then turn it down to simmer about 25 minutes. Puree the soup—I used an immersion blender but a regular blender will work just fine. Once pureed add the half and half and stir.
I topped mine with a dollop of sour cream and fresh cilantro but YOU DO YOU!