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.
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.
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.