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Poblano, Corn, and Potato Soup

Poblano, Corn, and Potato Soup
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Ingredients
  • 2 poblano peppers
  • 6 slices bacon, chopped
  • 2 leeks, white and light green parts only, cut in half then thinly sliced
  • salt and pepper
  • 2 cloves garlic, minced
  • 1 medium-sized potato, peeled then chopped into ½" dice (about 1 cup)
  • 2 cups gluten-free chicken broth
  • 2 cups milk (I used unsweetened almond milk but would recommend 2% if using cow's milk,) divided
  • 1 cup sweet corn, fresh or frozen
  • 2 Tablespoons gluten-free or all-purpose flour (dish will not be GF if using all-purpose flour)
  • fresh chopped cilantro, for garnish (optional)
Instructions
  1. Preheat oven to 425 degrees. Lightly rub poblano peppers with extra virgin olive oil then place on a foil-lined baking sheet. Roast for 20 minutes, flipping halfway through then transfer peppers to a large ziplock bag to steam. Once cool enough to handle, peel off skin, remove stem and seeds, and then chop (can be done ahead of time.)
  2. Meanwhile, crisp bacon in a large soup pot over medium heat. Remove to a paper towel lined plate to drain, reserving 2 Tablespoons bacon grease in the pot. Add leeks, season with salt and pepper, and then saute until tender and caramelized, 5-7 minutes. Add garlic then saute until fragrant, 30 seconds. Add potatoes and peppers into the pot then stir to coat.
  3. Whisk flour and ½ cup milk together in a small dish then set aside. Add remaining milk and chicken broth to the pot, season with salt and tons of cracked black pepper, then turn heat to medium-high to bring soup to a bubble, stirring frequently. Turn heat back down to medium then simmer until the potatoes are softened, 5 minutes. Stream in milk and flour mixture while stirring then continue to simmer until soup is slightly thickened, 5 minutes.
  4. Add cooked bacon and sweet corn to the pot then simmer until corn is warmed through. Taste then add more salt and pepper if necessary, ladle into bowls, and then serve sprinkled with fresh cilantro, if desired.

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