Dr. Soup, MD
A sumptous roasted poblano potato soup
I’m a big believer in the following:
the healing power of hot tea
there’s a non zero chance we’re in a simulation run by a bored teenager
"soup season” is propaganda made up by a hostile government to stop red-blooded Americans from eating soup whenever they damn well please.
If we ate soup all year round we’d become far too powerful, so it’s probably for the best
As such, here is my current favorite soup recipe. It’s easy, vegan, and requires minimal hands-on cooking time. Enjoy!
Roasted Poblano Potato Soup
Makes enough soup for 4- or fewer with some great leftovers! Heat up in a sauce pan and enjoy the next day. I’ve added *quick tips* in stars. Sometimes you need hot soup NOW.
Ingredients
1 medium onion
6 cloves of garlic
1 tbsp olive oil
1 lb potatoes (any kind- I used a mix of russet and Yukon Golds)
2 large carrots
3 c. veggie broth
1/2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
2 pablano peppers
Salt and pepper to taste
1/2 container vegan Boursin
1/2 c. unsweetened plant milk (I use oat, but almond or soy works well too. I would caution against coconut- it throws off the flavors a bit.)
For garnish- optional
Green onions, chopped
Bac’n bits (yes- they’re vegan, but are not soy-free.)
Process
Finely dice your onion and garlic. Get a big dutch oven going on medium and add a small bit of olive oil. Once it’s shimmering, add your onion and garlic.
Wash your potatoes and carrots. Cut them into equal sized pieces. I aim for 2” rough cubes.
*QUICK TIP- Don’t cut up anything. Put everything except for the peppers and boursin in an Instantpot and cook on high pressure for 10 minutes.*
Once your onions and garlic are smelling fragrant, add your potatoes, carrots, and broth. Bring to a boil, reduce heat to a simmer, and put a lid on. Let cook for 25-30 minutes, until the potatoes are fork tender.
While this is cooking, roast your pablanos, either on a gas stove, or set on a cookie sheet under the broiler on high for 1-2 minutes. Just get some char on there. Once they’ve cooled a bit, use your hands to rub the char off. I put the peppers in a baggie and let them steam up and then the skins come off really easily.
*QUICK TIP- Use a small can of green chiles instead. It’ll give you the effect we’re going for here!*
Once your soup is cooked, cut up your peppers, remove the stems and add them to the soup. Use an immersion blender (or a normal blender) to blitz it until it’s smooth. Add 1/2 container of vegan Boursin and 1/2 c. unsweetened plant milk. Mix until everything is blended together, and enjoy!
Troubleshootin
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Instead of swaps this time, I’m adding troubleshooting!
It’s too thick!
Add a bit more plant milk or veggie broth- you’ll be okay!
It’s too thin.
Microwave a potato for 4-5 minutes, until fork tender, and then blend it into the soup. You can also stir in some instant mashed potato flakes if you have them around, but due to my religion (Idahoan), I can’t abide by that in my home.
The flavors are lacking.
You might need more acid- if the peppers you picked don’t pack enough punch, add a tiny (TINY!!!!) bit of apple cider vinegar or hot sauce. Tabasco would be great for this. Taste as you go.
If that’s not it, try a bit more salt and pepper. Add small bits and taste after each addition.
How do I heat up leftovers?
In a saucepan on medium- stir constantly and enjoy AGAIN!