↞ recipe box start page
Category: Soups
Prep Time: Cook Time: Total Time:
2 large poblano chiles
4 to 8 slices thick-sliced bacon, diced
4 cups (about 2 pounds) 1/2" thick sliced leeks (white and pale green parts only)
1 large white onion, diced
3 pounds Yukon Gold potatoes, peeled and diced
3 large garlic cloves, peeled and cut in half
2 1/2 quarts chicken broth
1 teaspoon fresh chopped thyme
Salt
Optional: 2 large grilled boneless chicken breasts, thinly sliced or shredded rotisserie chicken
Roast the poblano over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for a broiler. Cover with a kitchen towel. Let cool until handleable. Rub the blackened skin off the chiles and pull out the stem and seed pod. Cut into a small dice and set aside.
Scoop the bacon into a large stockpot set over medium-high heat and cook until the bacon pieces are crispy, about 10 minutes. Remove them from the pot and place on a paper towel lined plate to cool. You should have about 2 tablespoons of bacon fat left in the pot. If you have more than that, remove it. Scoop in the leeks and onions and continue cooking until the vegetables become soft. Add the potatoes, garlic, stock and thyme, bring it back to a boil, then lower the heat to medium and cook for about 20 minutes or until the potatoes are completely soft.
You can use either a countertop blender or an immersion blender. If you're using a countertop blender, you'll need to puree the soup in batches, taking care not to overfill your blender jar. Return the soup back to the pot and add the diced poblano. Bring the soup back to a simmer and cook for 5 more minutes so that all the flavors meld. Taste and season with salt, usually about 2 tablespoons. Top each bowl of soup with some of the crispy bacon and the chicken pieces, if you're using them. Makes 4 1/2 quarts
NOTE: Make sure to wash your leeks well before using to get rid of any dirt that might be between the layers.
view more member recipes
POTATO LEEK SOUP WITH POBLANOS AND CRISPY BACON
view my recipes
print
save
Category: Soups
Prep Time: Cook Time: Total Time:
2 large poblano chiles
4 to 8 slices thick-sliced bacon, diced
4 cups (about 2 pounds) 1/2" thick sliced leeks (white and pale green parts only)
1 large white onion, diced
3 pounds Yukon Gold potatoes, peeled and diced
3 large garlic cloves, peeled and cut in half
2 1/2 quarts chicken broth
1 teaspoon fresh chopped thyme
Salt
Optional: 2 large grilled boneless chicken breasts, thinly sliced or shredded rotisserie chicken
Roast the poblano over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for a broiler. Cover with a kitchen towel. Let cool until handleable. Rub the blackened skin off the chiles and pull out the stem and seed pod. Cut into a small dice and set aside.
Scoop the bacon into a large stockpot set over medium-high heat and cook until the bacon pieces are crispy, about 10 minutes. Remove them from the pot and place on a paper towel lined plate to cool. You should have about 2 tablespoons of bacon fat left in the pot. If you have more than that, remove it. Scoop in the leeks and onions and continue cooking until the vegetables become soft. Add the potatoes, garlic, stock and thyme, bring it back to a boil, then lower the heat to medium and cook for about 20 minutes or until the potatoes are completely soft.
You can use either a countertop blender or an immersion blender. If you're using a countertop blender, you'll need to puree the soup in batches, taking care not to overfill your blender jar. Return the soup back to the pot and add the diced poblano. Bring the soup back to a simmer and cook for 5 more minutes so that all the flavors meld. Taste and season with salt, usually about 2 tablespoons. Top each bowl of soup with some of the crispy bacon and the chicken pieces, if you're using them. Makes 4 1/2 quarts
NOTE: Make sure to wash your leeks well before using to get rid of any dirt that might be between the layers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Baked Potato And Leek Soup With Cheddar And Bacon
by sgre52160
1 lb russet potatoes 4 tbsp unsalted butter 2 medium leeks (white and light green parts), sliced and rinsed well 2 medium cloves garlic, minced Kosher salt and pepper 2 cups chicken broth 4 slic
by sgre52160
1 lb russet potatoes 4 tbsp unsalted butter 2 medium leeks (white and light green parts), sliced and rinsed well 2 medium cloves garlic, minced Kosher salt and pepper 2 cups chicken broth 4 slic
Potato Leek Soup
by sgre52160
2 tbsp butter 1 small onion, diced 2 cups leeks sliced and washed 2 cups peeled diced red potatoes 1 tsp chopped garlic 1 quart chicken stock 1/2 to 1 cup heavy cream Salt and pepper to taste
by sgre52160
2 tbsp butter 1 small onion, diced 2 cups leeks sliced and washed 2 cups peeled diced red potatoes 1 tsp chopped garlic 1 quart chicken stock 1/2 to 1 cup heavy cream Salt and pepper to taste
Welsh Leek And Potato Soup
by suemunzlinger
A hot and hearty cream of leek and potato soup with bacon. 4 medium boiling potatoes 2 slices bacon 2 garlic clove, minced 1 medium onion, chopped fine 2 tablespoons unsalted butter 4 medium
by suemunzlinger
A hot and hearty cream of leek and potato soup with bacon. 4 medium boiling potatoes 2 slices bacon 2 garlic clove, minced 1 medium onion, chopped fine 2 tablespoons unsalted butter 4 medium
Creamy Potato Leek Soup
by charlene8819
8 potatoes, peeled and cubed 4 cups chicken broth 1 lb bacon, cut into 1 inch pieces 3 leeks, sliced 1 cup heavy cream In a large saucepan or stockpot, bring potatoes and chicken broth to a boi
by charlene8819
8 potatoes, peeled and cubed 4 cups chicken broth 1 lb bacon, cut into 1 inch pieces 3 leeks, sliced 1 cup heavy cream In a large saucepan or stockpot, bring potatoes and chicken broth to a boi
Baked Potato Leek Soup With Cheddar
by marmar3854
Baked Potato and Leek Soup with Cheddar and Bacon The whole potato, skin and all, goes into this thick soup, so wash the potatoes well. Yields about 6 cups; serves 4 2 medium russet potatoe
by marmar3854
Baked Potato and Leek Soup with Cheddar and Bacon The whole potato, skin and all, goes into this thick soup, so wash the potatoes well. Yields about 6 cups; serves 4 2 medium russet potatoe
view more member recipes
related CDKitchen recipes
Buchels' Colonial House German Potato Soup
Crispy Potato Patties
Bacon Wrapped Tater Tots
Evaporated Milk Potato Soup
Meatloaf Hamburgers with Bacon Barbecue Sauce
Cherokee-Style Hominy
Pressure Cooker Split Pea Soup
Jalapeno Popper Pot Pie
Bacon Potato Chowder
Seafood Chowder