Potato and Chile Soup
Warm up with a bowl of velvety Potato and Chile Soup, a comforting fusion of smoky, roasted poblano chiles and creamy russet potatoes. This hearty, flavor-packed recipe starts with oven-roasted poblano peppers, their charred skins lending a depth of flavor that pairs beautifully with the earthy spices of cumin and smoked paprika. Blended to silky perfection and enriched with a touch of heavy cream, this soup is both satisfying and soul-soothing. Perfect for weeknight dinners or cozy gatherings, it’s ready in under an hour and can be customized with a garnish of fresh cilantro for a burst of freshness. Serve this deliciously rich soup with crusty bread or a side salad for a complete meal that will delight every palate.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 Poblano chiles
- 1 medium Yellow onion
- 3 Garlic cloves
- 4 cups Vegetable broth
- 0.5 cup Heavy cream
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Cilantro leaves (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Place the poblano chiles on a baking sheet and roast in the oven for 15-20 minutes, turning halfway through, until the skins are blistered and charred.
Remove the chiles from the oven, place them in a bowl, and cover with plastic wrap or a lid. Let them sit for 10 minutes to steam, then peel off the skins, remove the stems and seeds, and dice the chiles. Set aside.
Peel and cube the potatoes into bite-sized pieces. Set aside.
Dice the onion and mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 5 minutes until soft and translucent.
Stir in the ground cumin and smoked paprika, and cook for 1 more minute until fragrant.
Add the cubed potatoes, diced roasted chiles, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and let simmer for 20 minutes or until the potatoes are tender.
Using an immersion blender, blend the soup until smooth, or transfer the soup in batches to a countertop blender. Be cautious of the hot liquid when blending.
Return the blended soup to the pot, stir in the heavy cream, and adjust seasoning with additional salt and pepper to taste.
Serve hot, garnished with fresh cilantro leaves if desired.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3000 mg | 130% | |
| Total Carbohydrate | 238.6 g | 87% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 35.2 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 6386 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
