We learned this recipe in cooking class and made it again during a play date for us moms to eat. I like this soup because it's simple, healthy and I love the spice kick!! It's great for the cooler weather! This recipe is out of the cookbook Cowgirl Cuisine.
*2 T unsalted butter
*1 T olive oil
*2 large leeks, thinly sliced
*3 lbs (about 6 medium) Yukon gold potatoes, peeled and cubed
*4-6 poblano chiles, as desired (we used 5)
*1/4 tsp nutmeg
*1/8 tsp white pepper
*1 1/2 cups flat-leaf parsley leaves (I chop but you don't have to)
*Asadero, cubed into 1/4 inch dice (We used Cotija. You can also use feta)
*1 cup low sodium chicken broth (or 1 tsp better than boublion added with the water) Optional
1) Heat butter and olive oil in large soup pot or Dutch oven over medium heat. Add leeks and a sprinkling of salt and pepper. Cover the leeks for a few minutes to allow them to steam (about 5 minutes). Remove lid and cook a few minutes, stirring. The leeks should not brown.
2) Add the potatoes, stirring briefly to coat with the oil, then add 8 cups water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 20-25 minutes.
3) Meanwhile, roast the peppers. For gas ranges, place the chiles directly on the burner and char over medium flam. Do this in batches if necessary. Alternately, you can broil pepper, turning once, until they are blistered and evenly charred. (we did ours over the grill... they took longer, but we got that char flavor). Once charred, place peppers in a plastic (grocery store) bag. Tie bag tight and place in fridge until cooled. (this will help make it easier to remove skin) Remove charred skin, stem, seeds. Coarsely chop peppers.
4) When potatoes are tender, add the poblanos, nutmeg, and pepper and simmer for an additional 5 minutes. Add parsley and take off burner to cool slightly. We added some chicken broth at this point because it was a little thick. Puree soup in blender (we used a Cuisinart hand blender that puree's food.) Blend till smooth. Return soup to pot (if you did it in a blender) and season with salt and pepper.
To serve, scatter the cheese cubes into bowls and ladle the soup over the top.
|Cube potatoes and thinly slice leeks|
|melt butter and oil in bottom of pot|
|We grilled peppers until charred|
|Add potatoes and water and boil/simmer until potatoes are tender|
|cut cheese into cubes to serve with soup|
|Peel off skin of peppers, cut off stems and de-seed.|
|Add chopped peppers to soup (along with nutmeg and pepper)|
|Blend till smooth|
|It was a tad too thick so we added a little chicken broth and blended in well.|
|Put a little cheese in bottom of bowl|
|Ladle soup over the cheese and serve.|