Potato poblano soup

Stop what you are doing right now and figure out how you can make time to create a culinary masterpiece. That’s right. Throw humility out the window, hit the market and buy:

Ingredients:

3 large carrots

3 stalks celery

1 large yellow onion

2 vegetable broth boullion cubes

1 large golden yukon potato for each person being served

As many roasted Hatch or poblano chiles as you can find (I’d go with 4-5)

1 small container of cream cheese

Potato poblano soup

Now, if you’ve got all day to smell a lovely pot of magic bubbling on the stove, take this slow. (If not — it will cook in an hour or so too.) Start with a large Dutch oven. Add a dash of olive oil. Dice up your carrots, celery and onion. Let those cook on medium heat for 10-15 minutes. Then add 64 ounces of water, along with your 2 broth cubes. Bring this mixture to a boil while washing and cutting up your potatoes and chiles. The size doesn’t really matter — you are going to blend this soup to perfection. Add the potatoes and chiles, let simmer with the lid on for 30-45 minutes. Again, let it go all day if you have the time. About 20 minutes before serving, add a dash of salt, pepper and cumin. Then throw in your cream cheese and bust out the immersion blender. Carefully as to not send potato soup all over yourself — ahem — blend that pot of gold glory into the yummiest soup you’ve ever eaten.

Potato poblano soup

And oh, it’s vegetarian. And possibly vegan if you leave out the cream cheese, but why would you do that?

The Best Soup Ever is even better the next day, reheated. Get after it, people. You’ll be thankful you did.

-k