Chunky Tater Soup with Roasted Poblano Cream (Edit recipe)

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Make the most of the rest of soup season with my Chunky Tater Soup with Roasted Poblano Cream. This chunky soup features plant-based sausage, fresh corn, loads of chunky taters, jalapeno, and the easiest roasted poblano cream to finish.

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Original recipe

PREP TIME

25 minutes

COOK TIME

55 minutes

INGREDIENTS

26

Serves: 4

Ingredients

Roasted Poblano Cream

3 whole Poblano Pepper, Drizzled with EVOO.
0.666 cup Heavy Whipping Cream, room temp
1 whole Himalayan Pink Salt, To Taste. See Recipe

Chunky Tater Soup

2 Tbsp Butter, Unsalted
1 Tbsp Extra Virgin Olive Oil
3 cloves Garlic, crushed & minced
0.5 tsp Red Pepper Flakes
1 whole Yellow Onion, diced
2 pieces Celery, diced
1 whole Jalapeño Pepper, diced
2 whole Plant-Based Hot Italian Sausage - Beyond Meat
1 whole Sweet Corn, I used Peaches & Cream. Strip from cob.
1 tsp Chili Powder, Mexican Chili Powder
4 cups Potatoes, Russet, peeled & cut in to approximately 3/4" cubes
3 cups Plant Based Chickenless Broth - President's Choice
1 tsp Vegetable Broth, powder
1 tsp Garlic Powder
0.5 tsp Onion Powder
.5 tsp Himalayan Pink Salt, More to Taste
1 whole Black Peppercorns, Ground Fresh, See Recipe

Garnish

1 whole Grana Padano Cheese, finely shredded
1 whole Cilantro
1 whole Green Onion (Scallion), sliced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425 F
Rub the poblano peppers with EVOO and get them on a parchment lined baking sheet. Bake for approximately 15 minutes, flipping halfway until blistered / charred. Carefully remove the tray and get the peppers in to a bowl that you can cover. Covering them lets the steam continue to work on making the skin easy to remove. After about 5 + minutes / when then peppers are handleable, carefully peel away the skin and remove the pith / seeds to the best of your ability. Roughly chop the peps and add them to a small blender with your cream and a good pinch of salt. Blend until combined and transfer to a dish until needed for the soup.
While the peppers roast away, let's start on the soup. Begin heating the EVOO, butter, garlic, and pepper flakes, in a pot / large, deep skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about 30 + seconds without burning. Next, add the onion, jalapeno, celery, and a good pinch of both salt & pepper. Stir and let everything cook for about 8 minutes, stirring as needed before making a well in the center of the pot. Remove the casings from the sausages as best you can and crumble them in to the center of the skillet. Let those brown up for a 4 - 5 minutes before adding the corn, chili powder, and another good pinch of salt & pepper. Continue to cook a few more minutes.
Stir in the russets and continue to cook / stir for 3ish minutes before adding the broth and bringing the soup to a boil. Once boiled, stir in the 1/2 Tsp. salt, broth powder, garlic powder, and onion powder. Reduce the heat to a simmer and cover the soup with a titled lid. Let the soup simmer 25 - 30 minutes until potatoes are tender. Soup will look rather stew-like at this point which is totally fine!
Stir in the poblano cream until combined and let everything come back to a simmer. Taste the soup and adjust the salt to your liking prior to serving.
Serve each bowl with a dollop of sour cream, some finely shredded grana padano, fresh cilantro, and green onions. ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	578
Fat:	31 g
Carbohydrates:	56 g
Protein:	22 g
Cholesterol:	93 g
Sodium:	1232 mg
Fiber:	8 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.