Go Back
+ servings
Print
Roasted Poblano Idaho Yukon Gold Potato Soup

Roasted Poblano Idaho Yukon Gold Potato Soup

Potato Poblano 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.

Course Soup, First Course
Cuisine American
Keyword vegetarian comfort foods, fall and winter soups
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 to 6
Calories 226 kcal
Author Valentina K. Wein

Ingredients

Instructions

  1. Coat the bottom of a large soup pot with olive oil and place it over medium heat.
  2. Add the onion and garlic, and sauté until the onions are beginning to brown, about 5 minutes.
  3. Cut about ¼-pound of the potatoes into thin slices, drizzle them with olive oil and set aside. Then cut the remaining 2-pounds into large cubes.

  4. 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.
  5. 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.
  6. While the soup is simmering, coat a small sauté pan with olive oil and place it over medium-high heat. Add the ¼-pound of potato slices and sauté them until they are golden and crisp, about 5 minutes or so. Set aside.

  7. 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.
  8. Season to taste with salt and pepper (here's how).
  9. When you serve the soup, add a few of the potato crisps to each portion.