Adapted from Bitchin Camero
Poblano & Potato Soup
- 4 slices thick cut bacon
- 1 large white onion (diced)
- 3 garlic cloves (chopped)
- 1 shallot (diced)
- 2 poblano peppers ( sliced)
- 1 lb of red, yellow, or purple creamer potatoes ( peeled & diced)
- 3 cups chicken stock
- salt and pepper to taste
Cook bacon over medium low heat in a large pot until the bacon is crispy, remove with a slotted spoon and drain the bacon on a paper towel. set aside. Drain all the bacon fat except for 2 tbsp
Use 2 tbsp of the bacon fat to saute your onions.
Saute the onion for 7-8 minutes but do not brown, add poblanos, saute for another 5 minutes, add garlic & shallot, saute for another minute. Add the potatoes and stock and bring to a boil. Reduce heat to simmer and allow to simmer for 20- 30 minutes or until the potatoes are fork tender.
While the soup is cooking prepare your toppings
Smoked Paprika Oil
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
Combine the oil and paprika in a cup, stir to combine, set aside.
Cilantro Lime Sour Cream
- 1/2 cilantro ( chopped fine)
- 1/2 cup sour cream
- 1 tbsp lime zest
- 1/2 tbsp fresh lime juice
Chop cilantro, zest lime with a microplane grater, add lime juice, and sour cream, stir to combine. set aside
When the soup if done cooking, take it off the heat and use either an immersion blender or blender. Puree the soup until smooth. Season to taste with salt and pepper.
Put soup into bowls and drizzle with paprika oil, top with cilantro sour cream, and crispy bacon.