Cheesy Potato Soup with Roasted Poblano, Greens and Bacon

If you have approximately 45 minutes to spend in the kitchen, Cheesy Potato Soup with Roasted Poblano, Greens and Bacon might be an amazing gluten free recipe to try. For $2.6 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 20g of protein, 18g of fat, and a total of 375 calories. This recipe serves 4. It works well as a rather cheap soup for Autumn. It is brought to you by Fountain Venue Kitchen. This recipe is liked by 66 foodies and cooks. If you have bacon, chicken stock, fresh cilantro, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 78%. If you like this recipe, take a look at these similar recipes: Roasted Poblano and Potato Soup, Cheesy Bacon Potato Soup, and Cheesy Potato Soup with Bacon.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium to large saucepan, sauté the bacon until crisp; remove to a plate.In the bacon grease that remains, sauté the onion over medium heat until soft and beginning to brown, about 3 minutes.Chop the potatoes. If using a soft-skinnned potato like a new potato, there is no need to peel. Add the potatoes and three cups of chicken stock, stirring and releasing any crusty brown pieces on the bottom of the pan; there is a lot of flavor there. Bring to a boil, then cover, reduce the heat, and simmer for 15-20 minutes or until the potatoes are very tender.While the potatoes are cooking, roast the Poblano chile pepper over an open flame or 3-4 inches below the broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for a broiler. (I typically use my broiler, setting the timer in three-minute increments so I don’t forget to check and turn.)When the pepper is charred all over, place in a paper bag and seal (you may also wrap well in a tea towel), and let sit for about 15 minutes. Then cut the pepper open, removing and discarding the stem and the seeds. Scrape the skin off the flesh and discard that, too. I find it easiest to use the paper bag to rub off the skin. Then chop the flesh.When the potatoes are very tender, add the chopped Poblano and use an immersion blender to puree the soup. I drape the pot with a tea towel to avoid splatters. (You may also puree in several batches in a food processor or a blender, leaving the blender lid cracked just a little to allow steam to escape. Then return to the pan.)Add the chopped greens (I make 1/2-inch slices across the leaves, cutting those in half if the pieces are long.) Then add the cheese, the cilantro and the remaining broth until you achieve the thickness you desire. Simmer about 2 minutes more or until the greens are wilted.Taste and adjust for seasoning. I used 1/2 teaspoon kosher salt and several turns of the pepper mill. This will vary according to personal preference and what type of broth you used.Ladle into warm soup bowls, then sprinkle with additional cheese and cilantro, if desired, topping it all off with the reserved bacon.

 

Step by step:

1. In a medium to large saucepan, sauté the bacon until crisp; remove to a plate.In the bacon grease that remains, sauté the onion over medium heat until soft and beginning to brown, about 3 minutes.Chop the potatoes. If using a soft-skinnned potato like a new potato, there is no need to peel.

2. Add the potatoes and three cups of chicken stock, stirring and releasing any crusty brown pieces on the bottom of the pan; there is a lot of flavor there. Bring to a boil, then cover, reduce the heat, and simmer for 15-20 minutes or until the potatoes are very tender.While the potatoes are cooking, roast the Poblano chile pepper over an open flame or 3-4 inches below the broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for a broiler. (I typically use my broiler, setting the timer in three-minute increments so I don’t forget to check and turn.)When the pepper is charred all over, place in a paper bag and seal (you may also wrap well in a tea towel), and let sit for about 15 minutes. Then cut the pepper open, removing and discarding the stem and the seeds. Scrape the skin off the flesh and discard that, too. I find it easiest to use the paper bag to rub off the skin. Then chop the flesh.When the potatoes are very tender, add the chopped Poblano and use an immersion blender to puree the soup. I drape the pot with a tea towel to avoid splatters. (You may also puree in several batches in a food processor or a blender, leaving the blender lid cracked just a little to allow steam to escape. Then return to the pan.)

3. Add the chopped greens (I make 1/2-inch slices across the leaves, cutting those in half if the pieces are long.) Then add the cheese, the cilantro and the remaining broth until you achieve the thickness you desire. Simmer about 2 minutes more or until the greens are wilted.Taste and adjust for seasoning. I used 1/2 teaspoon kosher salt and several turns of the pepper mill. This will vary according to personal preference and what type of broth you used.Ladle into warm soup bowls, then sprinkle with additional cheese and cilantro, if desired, topping it all off with the reserved bacon.

Nutrition Information:

covered percent of daily need