Chunky Potato Soup With Roasted Poblano Cream

Chunky Potato Soup
with Roasted Poblano Cream

Prep Time: 25 Min
Cook Time: 50 -55 Min

Yields: 4 Servings

What You Need

Roasted Poblano Cream

• 3 Poblano Peppers + EVOO
• 2/3 C Whipping Cream, room temperature
• Himalayan Salt

Soup

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 3 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Jalapeno, diced
• 2 x Beyond Meat Hot Italian Sausages
• 1 Cob Fresh Peaches & Cream Corn, cut from cob
• 1 Tsp. Mexican Chili Powder
• 4 C Russet Potatoes, peeled & cut in to large cubes (approx 3/4")
• 3 C PC Brand Plant-Based Chicken Broth
• 1 Tsp. Broth Powder
• 1 Tsp. Garlic Powder
• 1/2 Tsp. Onion Powder
• 1/2 Tsp. + Himalayan Salt
• Cracked Pepper
• GARNISH - Sour Cream, Grana Padano, Fresh Cilantro, Sliced Green Onions

Directions

• Preheat your oven to 425 F
• Rub the poblano peppers with EVOO and get them on a parchment lined baking sheet. Bake for approximately 15 minutes, flipping halfway until blistered / charred. Carefully remove the tray and get the peppers in to a bowl that you can cover. Covering them lets the steam continue to work on making the skin easy to remove. After about 5 + minutes / when then peppers are handleable, carefully peel away the skin and remove the pith / seeds to the best of your ability.  Roughly chop the peps and add them to a small blender with your cream and a good pinch of salt. Blend until combined and transfer to a dish until needed for the soup.​

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• While the peppers roast away, let's start on the soup. Begin heating the EVOO, butter, garlic, and pepper flakes, in a pot / large, deep skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about 30 + seconds without burning. Next, add the onion, jalapeno, celery, and a good pinch of both salt & pepper. Stir and let everything cook for about 8 minutes, stirring as needed before making a well in the center of the pot. Remove the casings from the sausages as best you can and crumble them in to the center of the skillet. Let those brown up for a 4 - 5 minutes before adding the corn, chili powder, and another good pinch of salt & pepper. Continue to cook a few more minutes.​

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• Stir in the russets and continue to cook / stir for 3ish minutes before adding the broth and bringing the soup to a boil. Once boiled, stir in the 1/2 Tsp. salt, broth powder, garlic powder, and onion powder. Reduce the heat to a simmer and cover the soup with a titled lid. Let the soup simmer 25 - 30 minutes until potatoes are tender. Soup will look rather stew-like at this point which is totally fine!
• Stir in the poblano cream until combined and let everything come back to a simmer. Taste the soup and adjust the salt to your liking prior to serving.
• Serve each bowl with a dollop of sour cream, some finely shredded grana padano, fresh cilantro, and green onions. ENJOY!

HAPPY VEG