Cream of Poblano Soup

Recipe by Bill Woodward
READY IN: 50mins
SERVES: 8-12




  • Chop the onion and poblanos into small pieces.
  • In a 6-quart saucepan over medium heat, heat the olive oil. Add the onions and poblanos and a heavy pinch of salt and sweat for 10 minutes. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft, approximately 30 minutes.
  • Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the half-and-half, buttermilk, salt and pepper.