Target: 6 × 4 inches · landscape

Applewood Bacon, Poblano and Buttermilk Potato Soup

70 min · 6 servings

Ingredients

□ 8 oz applewood-smoked bacon, diced

□ 2 medium poblano peppers, seeded and diced

□ 1 medium yellow onion, diced

□ 3 garlic cloves, minced

□ 2 lb Yukon Gold potatoes, peeled and cut into 3/4-inch cubes

□ 3 tbsp all-purpose flour

□ 4 cups low-sodium chicken broth

□ 1 cup whole buttermilk

□ 1/2 cup heavy cream

□ 1 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 2 tbsp finely chopped chives

1. Start bacon in a cool pot over low heat; render slowly until crisp. Dice poblanos, onion, garlic, and potatoes while it cooks.

2. Lift out bacon. Soften poblanos and onion in its fat; add garlic, then flour, and cook until the flour smells toasted.

3. Stir in broth, potatoes, and 3/4 tsp salt. Simmer gently until potatoes are fork-tender.

4. Mash some potatoes to thicken. Turn off heat; stir in whisked buttermilk and cream without boiling.

5. Stir in half the bacon and pepper; taste for salt. Ladle into bowls and finish with remaining bacon and chives.

Cook’s note: Keep the buttermilk off a boiling burner so the soup stays smooth.