Creamy potato and pablano soup

Creamy Potato And Pablano Soup

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Susan Stewart


Very satisfying on a cold night. YUM!


☆☆☆☆☆ 0 votes

35 Min
30 Min
Stove Top


  • 1 lb
    pablano pepper
  • 3 slice
    bacon, uncooked cut into pieces
  • 1 Tbsp
  • 1 clove
  • 1 tsp
  • 1 tsp
    granulated garlic
  • 3 Tbsp
  • 3 large
    russet potatoes, 1/2 inch cubes
  • 5 c
    chicken broth
  • 1/3 c
    cream or 1/2 and 1/2
  • 1/4 c
    cilantro, chopped

How to Make Creamy potato and pablano soup


  1. Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes to steam. Remove peppers from bag, peel, seed and small dice poblano peppers
  2. In a large pan over medium heat, cook bacon until crisp
  3. Remove bacon with a slotted spoon and melt butter in bacon fat. Add onion and cook until translucent. Add garlic, cumin and granulated garlic and cook for 1 minute
  4. Add flour and cook for 3 minutes until slightly browned
  5. Add potatoes, peppers and chicken broth. Cook for 20 minutes until thick and bubbly and potatoes are done
  6. Remove from heat add cream and cilantro
  7. Salt and pepper to taste. Top with sour cream if desired

Printable Recipe Card

About Creamy potato and pablano soup

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: Southwestern

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