Charred Poblano and Potato Soup Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Charred Poblano and Potato Soup Recipe combines the smoky flavor of charred poblano peppers with creamy potatoes for a deliciously unique soup. It’s perfect for those looking to add a bit of spice to their meal.

The preparation is simple and allows the vibrant flavors to shine. This soup is a great option for a cozy dinner or as a starter for a larger meal.

Smoky Charred Poblano and Potato Soup

This soup features roasted poblano peppers blended with tender potatoes and broth, creating a creamy and flavorful dish. The recipe takes about 45 minutes from start to finish and serves 4 people.

Ingredients

2 large poblano peppers
4 medium potatoes peeled and diced
1 medium onion finely chopped
3 cloves garlic minced
4 cups vegetable or chicken broth
1 cup heavy cream or coconut milk
2 tablespoons olive oil
1 teaspoon cumin
Salt and pepper to taste
Chopped cilantro for garnish optional

Instructions

Roast the Poblano Peppers: Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is charred. Remove from the oven, cover with a towel, and let steam for 10 minutes. Peel off the skin, remove the seeds, and chop.
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 3-4 minutes).
Cook the Potatoes: Add the diced potatoes, roasted poblano peppers, cumin, and broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. For a chunkier texture, leave some potato pieces intact.
Add Creaminess: Stir in the heavy cream or coconut milk. Heat gently over low heat without boiling. Adjust seasoning with salt and pepper.
Serve: Ladle the soup into bowls and garnish with chopped cilantro if desired. Serve hot with crusty bread.