Roasted Poblano Yukon Gold Potato Soup is comfort in a bowl and pure heaven. The rich, creamy, mildly spicy, vegetarian soup was one of many delicious recipes inspired from an Idaho Potato Harvest Tour. What do you get when some fantastic folks from the Idaho Potato Commission get together with a small group of food bloggers, food stylists, photographers and chefs for a Potato Harvest Tour in Idaho?
Besides learning all about growing and harvesting potatoes in Idaho soil, gaining a huge appreciation for this amazing tuber, eating scrumptious meals highlighting different Idaho potato varieties, and hanging out with some super fun foodies — you get the best time ever!
I was thrilled to be invited on this four day trip to Eastern Idaho, sponsored by the Idaho Potato Commission. I plan give you the highlights of each day in a series of four posts, along with new potato recipes, too.
The Idaho Potato Museum. Yep, a potato museum! Should you find yourself in Blackfoot, ID., this spot is not to be missed.
Inside the walls of this historical site, we saw everything from beautiful antique potato harvesting equipment, to an entire wall of old potato mashers, to maps illustrating how the potato made its way around the world, and a bunch of other quirky potato collectables.
Who knew there was a Potato God?
Next we visited Hoff Farms — Rainbow Ranch, Idaho — which sits on about 2,000 acres. The potato farm is run by James Hoff, a fourth generation Idaho potato grower, who has been involved in his family farm since he was a kid. You could see James’ passion for his work as led us through the farm, and talked with us about growing and harvesting potatoes.
Under just the right climate conditions (about 50 degrees F), this mammoth mountain of Red Rose potatoes “sweats” here for a few weeks before being packed. When I entered this shed, this immense and beautiful sight of potatoes, fresh from the earth, took my breath away. I mean, have you ever seen such a pile — of anything?
A bit later in the day, James showed us how to create the perfect “blooming” potato.
You can watch a video of how he did it on my friend Priscella’s blog, She’s Cookin.
We were also fortunate enough to meet James’ parents, wife and one of his daughters — all some of the warmest people you’d ever want to meet. This special family welcomed us into their home, farm, and yes, their airplane hanger.
The Hoff family cooked up a delectable potato feast for our first dinner of the trip.
Cool potato fact:
Under just the right conditions, potatoes can last 10 to 12 months after harvest, before reaching their final destination where they’ll be sold.
Enjoy the yummy Roasted Poblano Yukon Gold Potato Soup.
Roasted Poblano Yukon Gold Potato Soup is comfort in a bowl and pure heaven. The rich, creamy, mildly spicy, vegetarian soup was one of many delicious recipes inspired from an Idaho Potato Harvest Tour.
- olive oil for the pan
- 1 cup yellow onion, roughly chopped
- 1 teaspoon garlic, minced
- 2 1/4 pounds Idaho Yukon Gold potatoes, washed and dried
- 2 cups roasted Poblano peppers (click here for How to Roast Peppers) peeled, stems and seeds removed, roughly chopped (about 4 peppers)
- 1 1/4 teaspoon ground cumin
- 4 to 5 cups vegetable stock
- salt and freshly ground black pepper to taste
Coat the bottom of a large soup pot with olive oil and place it over medium heat.
Add the onion and garlic, and sauté until the onions are beginning to brown, about 5 minutes.
Cut about 1/4-pound of the potatoes into thin slices, drizzle them with olive oil and set aside. Then cut the remaining 2-pounds into large cubes.
Add the potato cubes, peppers and cumin to the onions. Keeping the heat at medium, stirring periodically, sauté until the potatoes are just beginning to soften, about 7 minutes.
Pour in 4 cups of the stock and bring to a boil. Then reduce the heat to low, cover, and simmer until the potatoes are completely tender, about 20 minutes.
While the soup is simmering, coat a small sauté pan with olive oil and place it over medium-high heat. Add the 1/4-pound of potato slices and sauté them until they are golden and crisp, about 5 minutes or so. Set aside.
Use an immersion or standing blender to purée the soup until it's smooth with a few small pieces of potato and peppers here and there. If it's too thick for your taste add the remaining 1 cup of stock until the consistency is to your liking.
Season to taste with salt and pepper (here's how).
When you serve the soup, add a few of the potato crisps to each portion.