 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
I think this originally came from the Too Hot Tamales Show but I've made some minor changes. The original recipe calls for 2 strips thick-cut bacon. I seldom cook with bacon but when I do I save the drippings, so I usually have a container of that in the fridge. I've also increased the poblanos because I love 'em! I buy 6 or 8 at a time, roast them and freeze them whole. They peel easily when thawed. Ingredients:
1 tablespoon bacon grease |
1 large onion, chopped fine |
6 poblano peppers, roasted, peeled and diced |
2 teaspoons salt (to taste) |
1 teaspoon fresh ground black pepper |
3 garlic cloves, minced |
6 cups chicken stock |
6 large yukon gold potatoes, peeled and diced small |
1 cup sour cream |
1/2 cup queso fresco |
Directions:
1. Saute onion in bacon grease until softened.
2. Add poblano and garlic and saute several more minutes.
3. Add chicken stock and potatoes and bring to a boil. Reduce heat and simmer about 20 minutes until potatoes are tender.
4. Puree with stick blender (or CAREFULLY in regular blender or food processor), being careful not to overprocess (which results in gummy soup).
5. Stir in sour cream. Add salt and pepper to taste.
6. Serve sprinkled with queso fresco cheese.
|
|