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Poblano Pepper & Potato Soup with Crispy Bacon

Poblano Pepper & Potato Soup with Crispy Bacon

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Soups, Stews and Chili
Servings 6
Calories 143 kcal

Ingredients
  

  • 3 tablespoons Butter
  • 3 cloves garlic peeled and finely chopped
  • 1 cup Onion chopped
  • 1 cup Carrots peeled and chopped
  • 1 teaspoon Paprika
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Chili powder
  • 1 1/4 cup poblano pepper de-seeded, de-stemmed and chopped
  • 1 pound Wisconsin russet potatoes peeled and diced to about 1 inch
  • 12 ounces beer
  • 2 cups chicken or veggie stock
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/4 cup parsley leaves roughly chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • 6 strips of bacon cooked crisp and chopped

Instructions
 

  • Heat butter in a 4-quart saucepan.
  • When melted, sauté garlic, onion and carrots for 2 to 3 minutes.
  • Add paprika, cumin and chili powder. Sauté 30 seconds.
  • Add poblano peppers and potatoes. Stir and add in beer and chicken stock.
  • Bring to a vigorous boil, turn down heat and simmer partially covered for 20 to 22 minutes until potatoes are tender.
  • Purée with handheld blender or in food processor.
  • Add cheese and stir until melted.
  • Add sour cream, parsley, apple cider vinegar, salt and pepper.
  • Serve garnished with chopped bacon.

Nutrition

Calories: 143kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 25mgSodium: 477mgPotassium: 237mgFiber: 2gSugar: 4gVitamin A: 4263IUVitamin C: 33mgCalcium: 51mgIron: 1mg
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