Nothing beats a cold winter day like a nice, hearty soup. And this potato soup with poblano peppers, cheddar and bacon is nothing short of perfect!
Soup is one of my favorite things to cook on a cold winter day. And when you add cheese and bacon... now you're talking! I love shopping at the big warehouse stores once in a while for special things. Well, the day I was there, I just could not pass up on that 10-pound bag of potatoes for $3.00!! LOL! The next problem was that I had to use up all those potatoes in a timely manner; and thus the potato soup was born. I have made many soups with potatoes as ingredients, but I had never made a soup where the potato was the star. Yes, and the crispy bacon just put it over the top!
In a large Dutch oven-style pot, cook the bacon until crispy. Transfer the bacon to a plate lined with paper towels; set aside. Reserve half of the bacon for garnish. Remove all of the bacon grease except for two tablespoons. Heat to medium heat and add the onions and roasted poblano peppers. Cook for 5 to 6 minutes; add garlic and cook for 1 more minute.
Add the potatoes, milk and chicken broth and stir well to combine. Season with cumin, coriander, pepper and 1 teaspoon of salt. While the soup comes to a boil, melt the butter in a small sauce pan and then whisk in the flour. Whisk on low just until soups comes up to a boil. Reduce heat slightly and whisk in the flour mixture to the soup. As the soup cooks, it will become thick and creamy.
Cook the soup for a good 20 to 25 minutes or until potatoes are tender. Stir in the 2 cups of sharp cheddar cheese just until melted. Add half of the bacon into the soup and reserve the rest for garnish.
To roast the poblanos, broil for about 8 to 10 minutes on high. Remove from oven and place in a plastic bag until cool. Peel off as much of the blistered skins as you can. Remove stems and seeds, then dice for recipe.