Poblano and Potato Soup

How to make Poblano and Potato Soup Recipe

4 SERVINGS

Ingredients:
2 tablespoons Vegetable oil
1 cup Onion, 1/2 inch (1.2 cm) dice
1/2 cup Carrot, 1/2 inch (1.2 cm) dice
1/2 cup Celery, 1/2 inch (1.2 cm) dice
3 Poblano chiles, roasted, peeled, seeded, 1/2 inch (1.2 cm) dice
2 cups Russet potato, 1/2 inch (1.2 cm) dice
1 quart Chicken stock
3/4 cup Heavy cream, warmed
1 tablespoon Cilantro leaves
to taste Salt and white pepper
Tortilla strips, fried
1/4 cup as needed Queso fresco or white cheese, grated

Method:
Heat the oil in a saucepan over medium heat. Add the onion, carrot, and celery, and cook 5 minutes.

Add the chiles, potato, and stock. Simmer for 30 minutes.

Puree the soup. Bring back to a simmer.

Adjust the thickness (using additional stock) and season with salt and pepper.

Add the cream and cilantro just before serving. Garnish the soup with fried tortilla strips and grated cheese.