Applewood Bacon, Poblano and Buttermilk Potato Soup

Cool-pan applewood bacon gives this potato soup a smoky base; softened poblano peppers and a gentle buttermilk finish keep it savory, bright, and creamy.

70 min

6 servings

Creamy potato soup with green poblano pieces, crisp applewood bacon, and chives in a ceramic bowl.

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

Equipment

Dutch oven · Slotted spoon · Potato masher · Mixing bowl

Protect the buttermilk

Turn off the burner before adding buttermilk and cream. Reheating to a boil can make the tangy dairy separate.

Save the crunch

Hold back some crisp bacon for the bowls; pieces stirred into the soup will soften.

Build the bacon base

01. Place diced bacon in a cool Dutch oven and turn heat to low. Stir as it slowly renders; lift out the crisp pieces and keep the fat in the pot.

02. While it renders, dice poblanos and onion, mince garlic, and cube the potatoes evenly. Keep the potatoes separate for the simmer.

Soften and thicken

03. Cook poblano peppers and onion in the bacon fat until softened and the onion is translucent. Scrape up the savory bits without scorching them.

04. Stir in garlic briefly, then coat the vegetables with flour. Cook while stirring until no dry flour remains and its raw smell is gone.

Simmer the potatoes

05. Whisk in broth gradually, add potatoes and 3/4 tsp salt, and simmer gently until the largest cube is fork-tender.

06. Mash some potatoes in the pot, leaving plenty of cubes. Their starch should make the broth coat a spoon.

Finish without boiling

07. Turn off heat and wait for bubbling to stop. Whisk buttermilk with cream, then slowly stir it in so the soup stays smooth.

08. Fold in half the crisp bacon and add pepper. Taste before adding any remaining salt because the bacon and broth may be enough.

09. Ladle into bowls and top with the remaining bacon and chives. Serve while the garnish stays crisp.