Cream of Potato Poblano Soup.jpg

This recipe was developed as part of a blogger showcase with Idaho Potatoes.  The showcase will be featured in newspapers accross the states throughout the month of February.

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The wonderful photographer, Christina Peters prepping my soup. (Note the Christmas ornaments, this took place in December).

My soup will be accompanied by Idaho Potato dishes created by AMAZING fellow bloggers: Western Shepherd’s Pie by Patti of Worth the WhiskPotato and Beet Galette by Erika of In Erika’s Kitchen, Romesco Fingerling Potato Salad on a Bed of Greens by Nancy of A Communal Table and Idaho Potato-Asiago Cheese Muffins with Herbs de Provence by Valentina of Cooking On The Weekends.

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My soup. Ready for the shot.

Thank you Idaho Potatoes and Patti Londre for organizing this fabulous showcase.  I had a great time developing, testing and best of all, spending an afternoon with these wonderful ladies while enjoying their mouthwatering creations.

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Cream of Potato and Poblano Soup

Yield: 6-8

Ingredients

  • 2 medium Idaho® Yukon Gold Potatoes, peeled and roughly chopped
  • 4 large Poblano chiles
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, roughly chopped
  • 2 garlic cloves, finely diced
  • ½ cup water
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 cups chicken stock
  • 1/3 cup cooked corn kernels
  • 1/3 cup heavy cream
  • 1 cup ranchero cheese, cubed
  • Salt to taste

Instructions

  1. Roast Poblano chilies over a gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each. Place in a plastic bag, set aside to allow steaming for 10 minutes. Then, using your hands, rub and remove the pepper charred skin under running water*. Cut chilies open, remove, stem, seeds and veins. Chop in strips and reserve. Save a few for garnish.
  2. In a large heavy saucepan, heat the butter and oil over medium heat. Stirring frequently, cook onion and garlic until softened. Add potatoes, water, chicken stock, corn and parsley. Bring to boil then reduce heat to simmer. Cook until potatoes are very tender, about 15 minutes.
  3. When potatoes have softened, transfer to a blender or food processor. Add chile strips, cream and salt. Puree until smooth. Return soup to the saucepan and reheat to serving temperature, stirring. Serve and garnish with Poblano chile strips and cubed cheese.

Notes

You may want to wear latex gloves or plastic bags on your hands as you work with the chilies to avoid inadvertently touching eyes later with pepper-coated fingers!

http://www.nibblesandfeasts.com/2012/02/cream-of-potato-and-poblano-soup-bloggers-celebrate-potato-lovers-month/

Otra vez… en español!

¿Cómo celebro el mes dedicado a las papas y el amor? Con sopa de crema de papa y chile poblano, así es cómo. Es un balance entre papas Yukón Gold de Idaho y chile poblano. Es cremosa y sí, perfectamente picosita.

Esta receta fue desarrollada como parte de una exhibición de blogueras cocinando con Papas de Idaho. El producto fina se presentará en los periódicos alrededor de los Estados Unidos durante el mes de febrero.

Mi sopa estará acompañada por platos de papa de Idaho creados por unas increíble  blogueras: Western Shepard’s Pie de Patti de Worth the Whisk,  Galette de Papas y Remolacha por Erika de In Erika’s Kitchen, Ensalada de Papa Romesco en una Cama de Verduras por Nancy de A Communal Table, y Muffins de Papas de Idaho y Queso con Hierbas por Valentina de Cooking on the Weekends.

Muchas gracias a Papas de Idaho y Patti Londre por organizar esta exhibición fabulosa. Pase un gran tiempo desarrollando, probando y lo mejor de todo, pasando una tarde con estas mujeres maravillosas mientras disfrutaba de sus creaciones deliciosas.

Sopa de Crema de Papa y Chile Poblano

2 papas medianas Idaho Yukon Gold ®, peladas y picadas
4 chiles poblanos grandes
1 cucharada de mantequilla sin sal
1 cucharada de aceite vegetal
1 cebolla amarilla mediana, cortada en pedazos
2 dientes de ajo, finamente picados
½ taza de agua
1/3 taza de perejil fresco de hoja plana
2 tazas de caldo de pollo
1/3 taza granos de maíz cocidos
1/3 taza de crema espesa
1 taza de queso ranchero, cortado en cubos
Sal al gusto

Ase los chiles poblanos sobre fuego medio alto, volteándolos frecuentemente con pinzas, hasta carbonizar las cascaras por todos los lados, aproximadamente 5 minutos cada uno. Coloque en una bolsa de plástico, coloque a un lado para vaporizar durante 10 minutos. Luego, usando las manos, frote y quite la piel quemada bajo un chorro de agua*. Corte los chiles, ábralos quitando los tallos, semillas y las venas. Corte en tiras y reserve. Guardar un poco de rajas de chile para decorar la sopa.

En una cacerola grande, caliente la mantequilla y el aceite a fuego medio. Revolviendo con frecuencia, cocine la cebolla y el ajo hasta que estén suaves. Agregue las papas, el agua, caldo de pollo, el maíz y el perejil. Lleve a ebullición y reduzca el fuego a fuego lento. Cocine hasta que las papas estén muy tiernas, unos 15 minutos.

Cuando las papas se han suavizado, coloque en una licuadora o procesador de alimentos. Agregue las tiras de chile, crema y sal. Licue hasta que quede suave. Regresa la sopa a la olla y caliente a la temperatura adecuada para servir, revolviendo. Sirva y decore con rajas de chile poblano y queso fresco en cubos.

**Trate de usar guantes de látex o bolsas de plástico en sus manos mientras trabaja con los chiles.  Eso  evita que usted  toque sus ojos con chile en las manos!

Ericka Sanchez

29 Comments

  1. Reply

    Patti at Worth The Whisk

    February 5, 2012

    Ericka, yours was an incredibly delicious soup, we literally could not stop eating it. Lovely job, so fun to work with you.

    • Reply

      nibblesandfeasts

      February 6, 2012

      Thank you so much Patti!

  2. Reply

    Gerry @ Foodness Gracious

    February 5, 2012

    Hey Erika, fantastic looking and sounding soup! I love poblanos and their earthy flavor, and to add ranchero does it for me 🙂
    Thanks…

    • Reply

      Ericka @ Nibbles and Feasts

      February 5, 2012

      Thank you Gerry, this is the soup for you!!

  3. Reply

    Monique

    February 5, 2012

    So proud of you!

    • Reply

      Ericka @ Nibbles and Feasts

      February 5, 2012

      Thank you, my friend 🙂

  4. Reply

    Valentina

    February 5, 2012

    I still dream about this soup! It was AMAZING! Must make it myself one day very soon! xo

    • Reply

      Ericka @ Nibbles and Feasts

      February 5, 2012

      Thank you, Valentina. Let me know how it turns out. I’m so glad you liked it 🙂

  5. Reply

    Li

    February 6, 2012

    oh my gosh how cool!!!!! i definitely want to try that soup!

    • Reply

      nibblesandfeasts

      February 6, 2012

      Thank you! Yes! It’s super easy to make! Perfect for V-Day dinner 🙂

  6. Reply

    Justice Jonesie

    February 6, 2012

    This sounds so good!! I will be bookmarking this page for later. Congrats on the photo shoot – well deserved!!

    • Reply

      nibblesandfeasts

      February 6, 2012

      Thank you! 🙂

  7. Reply

    Pamela Pajuelo

    February 6, 2012

    Felicidades, Ericka! What an exciting opportunity – and well-deserved. Your recipe looks deee-lish! 🙂

    • Reply

      nibblesandfeasts

      February 6, 2012

      Thank you so much Pamela!!

  8. Reply

    Carmen Chavez

    February 6, 2012

    I am making this recipe as we speak. I was interested in printing that page with other recipes in it. But couldn’t figure out how to do it. If that page is going to be in all the newspaper across the country it usually doesn’t include Arizona. We seem to have a bad reputation.

    • Reply

      nibblesandfeasts

      February 6, 2012

      Hi Carmen,
      You can find all of these recipes listed on the Idaho Potatoes website. No worries 🙂 Here’s the link: http://www.idahopotato.com/
      Let me know how your soup turns out. I would love to hear all about it!

  9. Reply

    perudelights

    February 6, 2012

    Great news, Ericka. I´m sure you had a wonderful time preparing food with this group of bloggers. I love potato soup but this is the first time I´m adding Poblano chiles. Thanks for the recipe.

  10. Reply

    Presley's Pantry

    February 6, 2012

    Hip Hip Hooray My friend! So proud of you! I can’t wait to see you splashed all over the newsprint! 🙂

  11. Reply

    Comiendo en LA

    February 6, 2012

    Ohhhhh Looks amazing!!! I want to go!!! Congratulations Erika, you rock!

  12. Reply

    Ana Flores

    February 7, 2012

    What a fantastic opportunity for you….and for your cream of potato and poblano soup! Yummers!

  13. Reply

    Itzel Yagual

    February 7, 2012

    OMG looks so yum! Thanks for sharing!

  14. Reply

    Bren @ Flanboyant Eats™

    February 8, 2012

    Congrats!! Super big! Is Ranchero cheese similar to queso blanco??? It looks so similar and I’m sure it tastes similar…

    • Reply

      Ericka @ Nibbles and Feasts

      February 8, 2012

      Hi Bren,
      Yes! It’s the exact same cheese. 🙂
      Saludos!

  15. Reply

    Maria Aponte

    February 18, 2012

    Wow! Está sopita no la había visto! 🙂 Y casualmente tengo poblanos en la nevera, y con este frío me parece una excelente idea!

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