Imagine a soup so rich, creamy, and packed with flavor that it transforms an ordinary meal into an extraordinary culinary experience. Our Creamy Potato Soup with Poblano and Mushrooms is not just another soup – it's a warm hug in a bowl that will tantalize your taste buds and leave you craving more. With its perfect blend of velvety potatoes, smoky poblano peppers, and earthy mushrooms, this recipe promises to elevate your home cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and diced
- 1 poblano pepper, chopped
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Peel and dice the potatoes into uniform cubes, about 1-inch in size. Chop the poblano pepper, slice the mushrooms, and finely chop the onion. Set all the prepared ingredients aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.
- Add the chopped poblano pepper to the pot and continue to sauté for another 3-4 minutes until the pepper softens slightly.
- Next, add the sliced mushrooms to the pot. Cook the mixture for an additional 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Once the vegetables are cooked, add the diced potatoes to the pot. Stir well to combine all the ingredients.
- Pour in the vegetable broth, ensuring that the potatoes and vegetables are fully submerged. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork.
- After the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Stir in the heavy cream, and season the soup with salt and pepper to taste. Allow the soup to heat through for an additional 5 minutes, stirring occasionally.
- Once the soup is heated and seasoned to your liking, remove it from the heat. Serve hot, garnished with fresh herbs or additional sautéed mushrooms if desired.
Tips
- Potato Selection Matters: Choose starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- Don't Rush the Sautéing: Take your time caramelizing the onions, poblano, and mushrooms to develop deep, rich flavors.
- Blending Technique: For the ultimate texture, use an immersion blender and decide how smooth you want your soup – completely pureed or slightly chunky.
- Cream Temperature: Add heavy cream at the end and heat gently to prevent curdling.
- Seasoning is Key: Taste and adjust salt and pepper gradually to achieve the perfect balance.
- Optional Garnishes: Enhance your soup with fresh herbs, crispy bacon bits, or a sprinkle of cheese for extra indulgence.
- Make Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
