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
- 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.