Poblano, Leek & Potato Soup

 Poblano, Leek & Potato Soup 

Ingredients:

• 2 poblano peppers (posilla peppers)

• 3 medium leeks

• 2 tbsp salted butter

• 2 large onions, chopped

• 3 medium potatoes, peeled and cubed

• 4 cups chicken broth

• 1⁄2 cup milk

• Salt and pepper to taste

Instructions:

1. Roast peppers until lightly blackened, and place in a quart-size freezer bag. Let it sit while making soup.

2. Wash leeks thoroughly, slice crosswise. Saute leeks and onions in butter until tender, about 4 minutes.

3. Add chicken broth to leeks, onions, and potatoes. Simmer 20-25 minutes until tender.

4. Peel poblano and discard seeds. Chop roughly and add to the soup, and then add milk. Pulse in blender, but not too much, or it will be gummy.

Note: You can add cheese or shredded chicken. Enjoy!

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