I have been making this soup for years as part of my Christmas Eve dinner tradition. It is spicy, but the half&half and cheese mellow out the intensity. Broiling the peppers adds a great deal of flavor to the dish. Don't be alarmed if your peppers come of the oven looking completely black. They are actually easier to peel if the skins are deeply charred. Once the peel is removed, the pepper is perfectly roasted with a hint of smokiness. The only change I make to the recipe is to substitute a red potato for the "potato" called for. When using the red potato, I find the potato doesn't get as mushy when held over heat for an extended period or when reheated for leftovers. When serving the soup to spice-sensitive children, I just dilute their servings as needed with a little half&half.
I have been making this since the recipe came out in 2000. Now my daughter and daughter-in-law make it. We always add more potato. The spice and heat depend on the Poblano. It varies from time to time.
This soup is delicious, however 1 potato is not enough. I put three large in mine and it could have used more. It won the raves from my family that farm potatoes. It is a great recipe for a casual meal for guests.
VERY YUM!!! This soup is so tasty. The chiles were not as hot as I thought they would be, really quite mild that my kids enjoyed the soup also. A little time consuming because of the broiling and peeling of the peppers, but not really that bad. I added thawed frozen corn as a topping along with the bacon, green onions and cheddar cheese. I'll make this again.
This is wonderful. It takes a while to prepare, but it's sooo worth it. It's our traditional day-after Thanksgiving meal at my husban'd request. I usually buy the roasted red peppers in a jar to save a little time.
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