Roasted Poblano Potato Soup
Print Recipe

Roasted Poblano Potato Soup

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!
Cook Time35 mins
Total Time35 mins
Servings: 6


  • 3 pounds red potatoes quartered
  • 1 large poblano pepper seeded and quartered
  • 2-3 tablespoons extra virgin olive oil
  • 1 pound bacon
  • 2 ribs celery diced
  • 1 medium carrot diced
  • 1 small onion diced
  • 1 clove garlic minced
  • 3 cups chicken stock
  • 1/2 cup whole milk
  • 1/2 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 1/2 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.