Best 3 Potato Poblano Soup Recipes
Indulge in the delightful flavors of Potato Poblano Soup, a creamy and hearty dish that combines the richness of potatoes with the smoky heat of poblano peppers. This comforting soup is packed with tender chunks of potatoes, sweet corn, black beans, and fire-roasted tomatoes, all simmered in a flavorful broth infused with the essence of roasted poblano peppers. With its vibrant colors and tantalizing aroma, this soup is a feast for both the eyes and the palate.
In this recipe collection, we present three variations of this delectable soup to suit diverse tastes and preferences. The Classic Potato Poblano Soup is a straightforward recipe that captures the essence of this dish with its harmonious blend of flavors. For those who seek a touch of creaminess, the Creamy Potato Poblano Soup incorporates velvety coconut milk, adding a luscious texture and a subtle hint of sweetness. And for a vegan delight, the Vegan Potato Poblano Soup offers a plant-based version that's just as satisfying and flavorful, crafted with creamy almond milk and nutritional yeast.
Each recipe provides step-by-step instructions, ensuring that even novice cooks can create this culinary masterpiece. With its versatile ingredients and customizable flavors, this soup is sure to become a favorite in your kitchen. So gather your ingredients, let the enticing aromas fill your home, and embark on a culinary journey that will leave your taste buds craving more.
POTATO POBLANO SOUP
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot.
CREAMY POBLANO POTATO SOUP
This potato soup uses not one, but TWO types of potatoes. The mashed thickens and gives creaminess while the scalloped adds texture. The poblanos? Well, they just add a little bit of kick to take this soup to the next level of deliciousness.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 6
Number Of Ingredients 12
Steps:
- Broil poblanos to blacken skin. Cool, remove skin and seeds, cut into 1/2 dice and set aside.
- Melt butter over medium heat in a large stock pot. Add onion and saute until starting to soften, about 5 minutes.
- Add broth and bring to a boil.
- Crush scalloped potatoes into small pieces and add along with the cheese packet. Cook 30 minutes, or until potatoes are tender.
- Add milk and bring back to a simmer.
- Stir in mashed potatoes and diced poblano and simmer 5 to 10 more minutes.
- Top with assorted toppings and serve.
Nutrition Facts : Calories 323.7 calories, Carbohydrate 27.9 g, Cholesterol 48.4 mg, Fat 17.5 g, Fiber 3 g, Protein 10.9 g, SaturatedFat 9.9 g, Sodium 2170.7 mg, Sugar 7.3 g
DR. WEIL'S SWEET POTATO-POBLANO SOUP
We love the subtle kick in this nutrient-dense meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 19
Steps:
- Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, fennel, garlic, poblano, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes.
- Transfer vegetables to a large pot and stir in spices, salt, wine, and 3 quarts water. Bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes.
- Remove soup from heat and whisk in coconut milk. Garnish with cilantro and scallions before serving.
Nutrition Facts : Calories 160 g, Fat 7 g, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, Sodium 202 g
Tips:
- Choose the right potatoes: Yukon Gold or russet potatoes are good choices for this soup, as they hold their shape well and have a creamy texture.
- Roast the poblano peppers before adding them to the soup: Roasting the poblano peppers brings out their smoky flavor and makes them easier to digest.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth that is flavorful and has a rich taste.
- Don't overcook the potatoes: The potatoes should be cooked until they are tender, but not mushy.
- Add the corn and black beans at the end of cooking: This will help to keep them from overcooking and becoming mushy.
- Season the soup to taste: Add salt, pepper, and cumin to taste, and adjust the seasonings as needed.
Conclusion:
This potato poblano soup is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and flavorful soup, give this potato poblano soup a try!
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