| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 15 min | 30 min |
Servings
6
Ingredients
3 tablespoons Olive Oil
1 cup Onion Finely chopped
4 clove Garlic finely chopped
6 piece Poblano peppers Roasted, skin removed and rough chopped
1 1/2 cups Potatoes small dice
3 cups Chicken stock
1 cup Milk
1/4 cup Sour cream
TT Salt and Pepper TT= To taste
6 tablespoons Sour cream 1 Tablespoon per bowl
6 sprigs Cilantro
Directions
Place the oil in a sauce pan over medium heat and add the onions and garlic. Sweat the onions until translucent. Add in the chopped poblanos and cook for a few minute to arry the flavors. Add the potatoes and the chicken stock. Bring the liquid to a boil and then drop to a simmer until the potatoes are soft and break easily. Place the mixture into a blender and puree until smooth. Slowly add in the milk and sour cream and again blend until fully incorporated. Season as needed with salt and pepper. Divide the soup amongst the six bowls and garnish each bowl with one Tablespoon sour cream and one sprig of cilantro. Enjoy!
