Hot Creamy Potato and Anaheim Chile Soup
Nutrition
Calories: 287 kcalCarbohydrates: 32 gProtein: 18 gFat: 25 gSaturated Fat: 19 gCholesterol: 44 mgSodium: 855 mgFiber: 9 gSugar: 12 gVitamin A: 25.85 IUCalcium: 133 mgIron: 12 mg
Ingredients
- 6 whole anaheim chili or New Mexican green chiles
- 2 whole poblano chili fresh
- 1/4 cup butter
- 2 cups chopped yellow onion
- 3 whole Garlic cloves minced
- 28 oz chicken broth
- 3/4 lb about 2 medium white potatoes, peeled and cubed
- 1 teaspoon Dried oregano leaves
- 2 cups half-and-half
- 4 whole plum tomato seeded and chopped
- ½ teaspoon cumin
- 1/4 tsp salt or to taste
Instructions
- Preheat broiler. Place Anaheim and poblano chiles on a foil-lined oven rack and broil 2 - 3 inches from heat source for 10 - 12 minutes or until completely blistered, turning occasionally. Transfer to a bowl of ice water and let stand for 5 minutes. Peel chiles, remove stems, seeds, and membranes, and set aside.
- Place butter in a dutch oven (preferably cast iron) and heat over medium heat until melted and beginning to bubble. Add onion and garlic and cook for 6 - 7 minutes or until onion is soft. Add broth and bring to a boil. Add potatoes, oregano, and roasted chiles. Return to a boil, reduce heat, and simmer, uncovered, for 20 minutes. Remove from heat.
- One cup at a time, transfer soup to a blender and blend until smooth.
- Return puree to dutch oven and add half-and-half, tomatoes, cumin, and salt. Bring to a simmer over medium heat and cook, uncovered, for 8 minutes. Flavors will be at their peak if soup is served immediately.