Roasted Poblano Potato Soup ~ A rich, flavorful soup with lots of locally grown veggies and plenty of bacon. Perfect for warming you up from the inside out!
Do you ever have one of those days where life seems to be a constant struggle? Lately I have been letting things out of my control get the better of me. It is not a pretty sight to behold. It means sleepless nights, uncertainty and plenty of doubt about the future.
This is not my nature folks. I am a fighter; there is eternal optimist hovering just under the surface of the necessary realism I have worn like a warm blanket over the years. When someone tells me I can’t accomplish a goal it is the kick in the pants I need to prove them wrong.
You are probably wondering what in the heck that has to do with potato soup. Well, a lot actually. For the last month Paul and I have struggled with our decision to venture out on our own professionally when so many things seem to be against us. It feels like there are more hurdles in front of us than we can overcome.
But that is because I am letting the bad stuff get the best of me. There are great things happening I just keep losing sight of them. Like this potato soup recipe. For most of you, this is just a random post about a simple recipe for soup. But for me it is an opportunity.
See those potatoes? I know the guy who grew them. His name is Guy and he owns On The Vine Farms where he grows lot of great things. I see him every Sunday at the farmer’s market. We have been eating his produce for almost 4 years now and he is pretty funny. Plus he likes gin, my kinda guy!
He gave the kid his first job 2 summers ago working the stand at the farmers market. Even I have put in a few hours with them; mingling with the people in our community and getting to know the ins & outs of a small farm. I have met some really fantastic people through that relationship, people who will make an impact on the future of my business.
And we think we have a great idea that will benefit both our customers. So see, it isn’t just about soup. It is about letting the good things take priority in your heart. But it’s also about soup so check out this recipe and let me know what you think!
- 3 pounds red potatoes, quartered
- 1 large poblano pepper, seeded and quartered
- 2-3 tablespoons extra virgin olive oil
- 1 pound bacon
- 2 celery ribs, diced
- 1 medium carrot, diced
- 1 small onion, diced
- 1 clove garlic, minced
- 3 cups chicken stock
- ½ cup whole milk
- ½ cup half and half
- Salt and pepper to taste
- Fresh parsley for garnish
- Preheat oven to 425 degrees. Place potatoes and pepper on a baking sheet, drizzle with oil and lightly salt and pepper. Roast 20-25 minutes.
- Set potatoes aside.
- Remove skins from pepper and dice.
- While veggies roast heat a large Dutch oven over medium heat. Cook bacon until crispy.
- Remove bacon from pot and drain on a paper towel lined plate. Roughly chop bacon into ½ inch pieces and set aside.
- Pour off extra fat, leaving 2-3 tablespoons in pot.
- Add celery, carrots and onion. Cook 3-4 minutes stirring occasionally.
- Add garlic and roasted pepper. Cook 1-2 more minutes.
- Stir in chicken stock, scraping bits off bottom of pot.
- Add potatoes and bring to a low boil.
- Reduce heat to low and simmer 8-10 minutes.
- Use a potato masher to break potatoes into smaller pieces.
- Stir in milk, half of reserved bacon and half and half. Simmer 5-6 minutes.
- Salt and pepper to taste. Garnish with remaining bacon and fresh parsley.