Poblano Pepper & Potato Soup with Crispy Bacon
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Soups, Stews and Chili
Servings 6
Calories 143 kcal
- 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
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.
Calories: 143kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 25mgSodium: 477mgPotassium: 237mgFiber: 2gSugar: 4gVitamin A: 4263IUVitamin C: 33mgCalcium: 51mgIron: 1mg