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Print this Recipe    Potato Poblano

Potato Poblano Soup
Yield: 6 To 8 serv

2 strips bacon, cut into 1/2-inch wide pieces
1 md onion, chopped
4 poblano chiles, roasted, seeded, peeled and diced
2 t salt
1 t fresh black pepper
3 garlic cloves, minced
1 qt chicken stock
6 md yukon Gold potatoes or 8-10 small red new potatoes, unpeeled, chopped
1 c Crema, Creme Fraiche or sour cream
1/2 c grated Anejo cheese (optional)

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.

Yield: 6-8 servings


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