REC: Poblano and Potato Soup

[Charles Gifford]

This is an excellent recipe posted by modom a few years ago. Becca's recipe
reminded me of it.

Charliam

POBLANO AND POTATO SOUP

Source: Michael Odom, rfc, 08DEC98

4 medium red potatoes, diced
3 poblano chiles, seeded, cored, roasted, and diced
3 shallots, diced
4-5 cloves garlic, minced
chicken stock (enough of it)
3 tbs. olive oil (or more)
1 cup half-and-half (or more)
salt and pepper

In a large pot, sweat the shallots in the oil. Add the potatoes and cook a
few minutes, letting some of them just begin to brown. Add the garlic, being
careful not to burn it. Add chicken stock to the pot and bring to a simmer,
stirring occasionally.

Core the poblanos and roast them on a gas burner until the skins char. Put
them in a plastic bag and let them steam while the potatoes cook. After the
peppers have cooled, peel off the charred skins and dice. Add them to the
soup. Check the potatoes for doneness, and add the half-and-half. Return to
a simmer. Salt and pepper to taste.