Poblano and Potato Soup

2 tablespoons Vegetable Oil
1 cup onion, 1/2 inch dice
1/2 cup carrot, 1/2 inch dice
1/2 cup celery, 1/2 inch dice
3 poblano chiles, roasted, peeled, seeded, 1/2 inch dice
2 cups russet potato, 1/2 inch dice
1 quart chicken stock
3/4 cup heavy cream, warmed
1 tablespoon cilantro leaves
salt and white pepper to taste
tortilla strips, fried
1/4 cup or as needed, queso fresco

  1. heat the oil in a saucepan over medium heat. Add the onions, carrot, and celery, and cook 5 minutes.
  2. Add the chiles, potato, and stock, simmer for 30 minutes.
  3. Puree the soup. Bring back to a simmer
  4. Adjust the thickness (using additional stock) and season with salt and pepper.
  5. Add the cream and cilantro just before serving. Garnish the soup with fried tortilla strips and grated cheese.
Chef: Rich color, body wonderful thick and silky. The potato gives the body, but taste the pablano, well done
Personal/Team: Flavor of peppers is nice and rich, does not need much additional flavoring. Love the cheese on top.

Lessons Learned: Don't over-simmer soup or flavors will dull.