Roasted Poblano and Potato Soup

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 Tbsp oil
1/2 medium onion, diced
1 clove garlic
2 medium russet potatoes, peeled and cubed
3-4 cups veggie broth
1 medium poblano pepper
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup cheddar cheese


Using your broiler, char the outside of the poblano pepper (watching and rotating as needed.)

In a large pot, heat oil over medium-low heat and saute the onion and garlic until the onion is translucent. Add in potatoes and veggie broth (enough to cover the potatoes), increasing the heat and bring the broth to a boil. Reduce to a simmer and let cook until potatoes are tender. At this point if you like chunks of potatoes in your soup, reserve 1/4 of the cooked potatoes. With the remaining potatoes/broth, use an immersion blender and puree the potatoes-set aside.

In another pot, heat butter over medium-low heat. Remove skin from the roasted pepper, dice, and add to the butter. Whisk in flour and continue to cook for two more minutes to cook out the flour taste. Finally, whisk in milk and continue to cook until the mixture thickens. Add in potatoes (chunked and pureed) and cheese. If soup seems too thick, add in a little more milk to thin it down. Top with cheese, extra pepper, or cilantro.

Serves 4.