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Cream of Potato and Poblano Soup | Bloggers Celebrate Potato Lover’s Month

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.


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.


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.


Cream of Potato and Poblano Soup

Yield: 6-8


  • 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


  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.


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!

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!

  • Patti at Worth The WhiskFebruary 5, 2012 - 8:48 pm

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

    • nibblesandfeastsFebruary 6, 2012 - 9:03 am

      Thank you so much Patti!ReplyCancel

  • Gerry @ Foodness GraciousFebruary 5, 2012 - 9:04 pm

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

  • MoniqueFebruary 5, 2012 - 9:05 pm

    So proud of you!ReplyCancel

  • ValentinaFebruary 5, 2012 - 9:21 pm

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

  • […] A Communal Table designed a lovely Romesco Fingerling Potato Salad on a Bed of Greens and Ericka of Nibbles & Feasts whipped up a Cream of Potato and Poblano Soup that I simply could not stop eating and am still […]ReplyCancel

  • LiFebruary 6, 2012 - 5:40 am

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

    • nibblesandfeastsFebruary 6, 2012 - 9:04 am

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

  • Justice JonesieFebruary 6, 2012 - 5:44 am

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

    • nibblesandfeastsFebruary 6, 2012 - 12:12 pm

      Thank you! :)ReplyCancel

  • Pamela PajueloFebruary 6, 2012 - 8:47 am

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

    • nibblesandfeastsFebruary 6, 2012 - 12:12 pm

      Thank you so much Pamela!!ReplyCancel

  • Carmen ChavezFebruary 6, 2012 - 11:21 am

    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.ReplyCancel

    • nibblesandfeastsFebruary 6, 2012 - 12:11 pm

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

  • perudelightsFebruary 6, 2012 - 3:39 pm

    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.ReplyCancel

  • Presley's PantryFebruary 6, 2012 - 5:27 pm

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

  • Comiendo en LAFebruary 6, 2012 - 10:12 pm

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

  • Ana FloresFebruary 7, 2012 - 12:23 pm

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

  • Itzel YagualFebruary 7, 2012 - 3:05 pm

    OMG looks so yum! Thanks for sharing!ReplyCancel

  • Bren @ Flanboyant Eats™February 8, 2012 - 12:51 pm

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

  • […] Ericka of Nibbles And Feasts was selected by the Idaho Potato board to be part of a national newspaper campaign along with four other bloggers and had one of her original recipes […]ReplyCancel

  • Maria AponteFebruary 18, 2012 - 2:53 pm

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

  • […] home. Whether it’s in Gorditas, mixed in with brothy Mexican Picadillo, balancing the heat in Creamy Potato and Poblano Soup or enlightening a brunch gathering with Tortilla Española, potatoes are always […]ReplyCancel

  • […] Cream of Potato and Poblano Soup (above) was my favorite of the dozen or so dishes Kerekes and Lyness served up, Grandma […]ReplyCancel

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