Smoky Potato-Poblano Soup

This hearty and very tasty soup is a perfect way to use up leftover baked potatoes or, in this case, the scooped out flesh from making potato skins. If poblanos aren’t available, or for a little less heat, a 4 oz. can of diced green chilies is a great substitute. Delicious!

Ingredients:

2 slices hickory smoked bacon, halved

½ cup chopped yellow onion

3 cups water, divided use

2 chicken bouillon cubes

½ teaspoon seasoned salt

4 medium baked Yukon Gold potatoes, peeled and coarsely chopped

1 large roasted poblano pepper, skin and seeds removed then chopped

3 tablespoons all-purpose flour

1 cup heavy cream

Garnish: Shredded cheddar cheese

Dried chives

Supplies:

6-quart heavy bottom pot

cutting board

knife

Wooden spoon

ladle

In a 6-quart heavy bottom pot, cook bacon over medium heat until crisp. Remove to paper towels to drain then crumble.

Add onion to bacon fat and cook for 3-4 minutes until onion softens and begins to brown, stirring constantly.

Slowly stir 2 ¾ cups of water into onion in pot. Add bouillon cubes and seasoned salt. Bring mixture to a boil over medium heat. Boil for 10 minutes or until bouillon is dissolved, stirring often. Add potatoes, bacon, and poblano pepper to pot. In a small bowl, stir remaining ¼ cup of water into flour until smooth. Slowly stir into soup. Stir in cream. Cook over low heat until mixture thickens, stirring often.

To serve, ladle into bowls and garnish with cheese and chives. Serves 4. Enjoy!