Potato and Poblano Pepper Soup

The weather is cooler, so it's time for more experimenting with food.

I recently went to a cute little restaurant with a friend. We had this amazing Potato & Poblano pepper soup, that I wanted to try recreating. So here goes! (Note this recipe makes about 4 large servings of soup. If you want more, this is an easy recipe to double.)

Potato & Poblano Soup

·         1 poblano pepper

·         3-4 potatoes skin removed

·         ½ cup onion finely chopped

·         4 cups chicken stock (or vegetable)

·         ½ cup finely chopped celery

·         ¼ cup butter – NOT margarine

·         1 tbsp lemon juice

·         1 clove garlic

·         1 cup cream (I used 5%, but higher fat content would also be good)

·         Salt & Pepper to taste

·

Roast the pepper until skin is blackened and pepper is soft about 10 minutes.

Let cool completely, then remove skin and all the seeds. Chop finely.

Meanwhile, cook the potatoes until fork tender.  15-20 minutes

In large pot melt butter.

Cook onions and celery until translucent, add garlic and cook until tender.

Add chicken stock, potatoes, lemon juice and pepper until well combined. Let simmer on stove for about 20 minutes.

Add cream and blend in blender or immersion blender until smooth.

I decided to put the picture up un-garnished, but adding a little dollop of sour cream or a little bit of grated cheese, would also be good. 

 There is a little bit of a "kick" in this soup, but it just adds to the taste. I'm not good with truly spicy food, so this is perfect for me. And amazing for a nice Wintry lunch or pre-dinner soup. Enjoy!