While I was away I ate at this steakhouse called L.G. Smith's. On the menu they have this wonderful poblano soup. I ordered it for an appetizer and when it arrived I was surprised by how good and tasty it was! I knew it would be very easy to re-create back at home. So for dinner on this snowy cold evening I decided to give it a whirl! I actually did give a whirl, in my new Vitamix blender. If you are a fan of the Feed Your Sister page on Facebook you'd know that I purchased a Vitamix blender and am falling in love with it! I've made ice cream, soup, and amazingly smooth smoothies.
Anyway here is a recipe I created for Poblano Potato Soup. It's creamy without the creaminess. It's extremely tasty without too much spice. And it's not what you think a pepper soup would be at all! So be brave and give it a try, even if you don't love peppers.
Poblano Potato Soup
(makes 4 cups)
2 medium onions, chopped
2 tablespoons extra virgin olive oil
2 poblano peppers, seeded and roughly chopped (leave some seeds in for extra spice)
2 yukon gold potatoes, peeled and chopped
3 cups water + 1 tablespoon chicken consomme (OR replace with 3 cups vegetable/chicken stock + 1 teaspoon kosher salt)
Pepper to taste
Place chopped onions and olive oil in a pot and saute until onions are soft, about 10 minutes. Add poblano peppers, potatoes, water or stock, and chicken consomme. Let soup come to a boil and then reduce heat to medium and let simmer for about 30-40 minutes. The potatoes should be fork tender and peppers should be soft. Place contents of soup in two batches into a blender and puree until smooth. You can also use an immersion blender to blend the soup.
NOTE: If using a Vitamix blender, pour everything into the 64 ounce container and blend on variable 1 and increase to 10, blend until smooth.
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