This is a recipe from my Acme Farms and Kitchen CSA box. It was very, very good with a nice Southwestern flavor to it due to the cumin and peppers. One thing I do whenever I make potato soup is use large chunks of potato. They break down so quickly that you end up with a puree consistency. I like chunks of potato in every bite.
Roasted Poblano and Potato Soup
4 Tablespoons butter
4 Tablespoons flour
3-4 slices bacon, optional
1 onion, diced
2-3 poblano peppers
4 cloves garlic, minced
2 lbs Yukon gold potatoes, peeled and diced
3 cups chicken broth or stock
3 cups milk
1 teaspoon cumin
1/2 teaspoon coriander
Salt and pepper, to taste
Roast the poblano peppers. Place under the broiler and broil until skin is charred, turning every few minutes. Remove from oven and place in a paper bag. Close the bag and let the peppers steam. When cool enough to handle peels as much of the blistered skins off as you can. Remove stems and seeds, then dice.
In a large pot, cook the bacon (if using) until crispy. Transfer the bacon to a plate lined with paper towels, set aside. Remove all of the bacon grease except for two tablespoons. Note, if you are not using the bacon, heat 2 tablespoons oil in lieu of the bacon drippings. Heat to medium heat and add the onions and roasted poblano peppers. Cook for 5 to 6 minutes, add garlic and cook for 1 more minute.
Add the potatoes, milk and broth and stir well to combine. Season with cumin, coriander, pepper and 1 teaspoon salt. Bring to a boil. Reduce to a simmer and cook until potatoes are tender. Meanwhile, in a small saucepan, melt the butter and then whisk 2-3 minutes until the mixture turns a little golden. When potatoes are tender, whisk the flour mixture into the soup and continue to cook a few minutes until the soup is thickened. Stir in half of the bacon, reserving the other half for garnish. Serve topped with grated cheese if desired and diced bacon.
A Little of This and a Little of That 