© 2012 Blake Stokes
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Potato Poblano Soup
1/4 Pound bacon 1 Teaspoon fresh thyme leaves chopped 1 Onion, chopped 1 Medium leek, white part chopped 2 Poblano chiles, seeded and diced 2 Anaheim chiles, seeded and diced 6 Cup vegetable broth 4 Large potatoes, peeled and chopped 1 Cup heavy cream 1 1/2 Cup grated Cheddar cheese 4 Cloves garlic, minced 2 Tablespoons chives diced Salt and Pepper to taste
Directions Heat 6-quart pan over medium heat. Add the bacon and cook until just crispy. Dump in the thyme, onion, leeks, and chiles. Let them sweat out their water in the pan for about five minutes, stirring occasionally.   Stir in the broth and the potatoes. Cook, covered, for 15-20 minutes, or until the potatoes are tender.   Mix in the heavy cream, about half the cheese, and salt and pepper to taste.   If you want a thicker soup, whiz with an immersion blender for a minute or so, or you can take out about two cups of the soup and use a traditional blender then add it back in. Cook for about 5 minutes to allow the soup to thicken.  Serve in a sourdough bread bowl topped with the remaining cheese and chives, and enjoy!
This soup actually came from a coworker of my dad's. She came up with the recipe, and I tinkered around with it a bit to get it where it is today. In a lot of ways, it's like a baked potato soup with many of the same flavors, but a little more spicy. Most of my family doesn't like a lot of spice, so we use the mild peppers in here, but you could use just about any green chili pepper in here, and it would work out just fine.  In fact my dad would like to try making this with Habanero and Jalapeño peppers, just to see what it would be like.