It was 17 degrees this morning forecast to warm up to the mid 20's A good day to make some soup! I've been wanting to make some potato soup for several weeks and decided to give it a little different twist with some poblano peppers still from the garden and dried Mexican Chiles. Here's what I came up with and it's DELICIOUS !
Potato Soup Chile
Oil for browning onion
One medium onion chopped coarsely
2 cloves garlic
1/2 chopped poblano pepper – seeds removed
Reserve other half to slice thinly for soup garnish
1 dried Red New Mexico Chile – seeds removed
4 stalks organic celery
2 cups cubed or chopped washed but unpeeled potatoes. I generally use whatever kind I have on hand. You could also use Yukon Gold or Red Skinned
3 cups water or vegetable stock
1 tb McKay’s vegetarian seasoning if using water
Ground black pepper
In a Dutch Oven cook onion over medium heat till it starts to turn translucent. Add chopped garlic. Cook about another minute or two till garlic aroma comes up. Reduce heat, Add celery. Cook a few minutes more over low heat to soften celery a bit.
Meanwhile remove send then chop or tear dried
pepper into small pieces. Place in small dish and add about 1/3 c boiling water.. Allow to sit for a few minutes until pepper softens. Chile
Add peppers, chopped potatoes, McKay’s seasoning and water to onions. Cover Dutch Oven. Bring to a boil . You may have to add a little more water to keep potatoes covered with about 1 inch. Reduce heat and simmer 20 minutes.
Allow to cool slightly. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-processing will result in a gummy or pasty soup. Return to the pot, stir in the sour cream and bring just to a boil. Add salt to taste if you wish. Use the remaining Poblanos for garnish. Sprinkle with grated Artisan Mexican Cheese Blend and serve hot.
Like most soups, stews, etc. it is even better the next day and the day after that if there’s any left! the flavors just really set in and intensify I've definitely become a fan of roasted poblano peppers.