Karl’s Potato, Poblano and Cheddar Soup

Who doesn’t love a classic potato soup? It’s the ultimate comfort food! Adding a poblano pepper gives it a gentle kick, while cheddar cheese adds a perfect balance of richness. I prefer using Yukon Gold potatoes for their creamy texture, but baking potatoes work just as well.

SERVES 6

INGREDIENTS:
2 tablespoons vegetable oil

1 small onion, roughly chopped

1 small carrot, roughly chopped

1 small celery stalk, roughly chopped

1 large poblano pepper, seeds removed and roughly chopped

1 garlic clove, minced

3 pounds Yukon gold potatoes, peeled and cut into chunks

7 cups vegetable broth (plus extra to thin soup, if necessary)

2/3 cup heavy cream

1 1/2 cups shredded extra sharp cheddar cheese

Salt and freshly ground pepper

Chopped green onions for garnish (optional)

On the stovetop, heat a dutch oven or a large, heavy-bottom pot on medium-low.

When hot, add vegetable oil, onion, carrot, celery, poblano and garlic clove. Sauté for 5-7 minutes until vegetables become a little brown.

Add the vegetable broth and potato. Stir well to loosen any bits on the bottom of the pot.

Cover, bring to a rolling boil, then reduce heat back to medium-low.

Simmer for 15-20 minutes until potato is tender.

Turn off heat, add cream and cheddar. Puree with an immersion blender until silky and smooth.

Let rest for 10 minutes.

Taste soup to adjust seasoning, add salt and/or white pepper, if necessary.

Ladle into bowls and top with green onions for garnish. Enjoy!