Spicy Roasted Four Chiles Potato Soup

Pot Full of Flavor!

This is my baby girl’s favorite soup.

I have been making this soup for her since she was three years old.

I use to remove the seeds from the jalapenos but the older she get the spicier she likes it.

Wash and dry the Anaheim chilies, bell peppers and jalapenos prior to roasting.

I always use thick cut bacon, dice it into 1/2 inch slices.

Dice, peeled russet potatoes into 1 inch chunks.

After peppers are roasted allow them to rest.

Dice all four peppers into small chunks. You can choose to devein the jalapenos to reduce the spice.

Add heavy cream and whole milk to pot after you reduce the heat to medium to prevent the cream from boiling.

Add 1 cup of grated cheese to soup and stir well. Do not boil soup when adding cream and cheese.

Ladle soup into a large hallowed out bread bowl and serve. For parties I suggest using mini bread bowls and creating a soup bar.

This soup is rich and creamy with a little kick of spiciness. It will surely warm you up. If you can’t handle the heat, I would suggest you limit or omit the jalapenos.

Spicy Roasted Four Chiles Potato Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Ingredients:

4 large russet potatoes, peeled, diced into 1 inch chunks

5 Anaheim chilies

1 bell pepper red

1 bell pepper yellow

2-4 jalapenos (optional)

5 cloves of garlic

½ red onions, diced

6 slices of thick cut bacon

2 c. heavy cream

1 c. whole milk

1 can of chicken broth

4 tbsp. of extra virgin olive oil

2 tbsp. butter

4 tbsp. flour

1 cup of cheese

Soup spice blend (recipe below)

Garnish:

Bacon

Green onions

Cheese

Sour cream

Directions:

Preheat oven to broil. Rinse and dry Anaheim Chiles, bell peppers, and jalapenos. In a baking pan add chilies, bell peppers, jalapenos and garlic. Cover vegetables with two tablespoons of olive oil and ½ teaspoon of salt. Roast until skin blisters on peppers turning roast the other side.

While peppers are roasting, place two tablespoons of olive oil in a large soup pot on medium high heat. Dice bacon into ½ inch slices. Cook bacon in oil until bacon is crispy, remove, drain and set aside.

Add 2 tablespoons of butter to bacon grease; add chopped red onion and sauté 5 minutes. Add diced potatoes to pot and add 1 tablespoon of soup spice blend, reduce heat to medium. Sauté mixture for about 15 minutes, stirring occasionally. Add flour and sauté about 5 minutes more.

Remove vegetables from oven and cover with a towel for about 5 minutes. Remove Anaheim chilies, peel skin off of them and devein. Dice bell peppers, jalapenos and garlic. Remove seeds from jalapenos if you don’t want the heat.

Add diced vegetables to pot and add 1 tablespoon of spice blend to pot. Stir mixture and add 1 can of chicken broth to pot and stir well. Let cook about 10 minutes are until potatoes are tender, stirring occasionally.

Don’t forget to scrape the bottom of the pot that is where all the goodies are. With a whisk, mash potatoes until desired chunkiness. If you have an immersion blender that would work well or you could use a regular blender but please be careful when blending hot things, I learned this lesson the hard way.

Reduce heat to medium low, add heavy cream and whole milk and stir. Add last tablespoon of soup spice blend and stir well, let cook about 5 minutes.

Add 1 cup of cheese and stir well. Let cook 5 more minutes and serve. Garnish soup with extra cheese, green onions, sour cream and bacon if desired.

Soup Spice Blend:

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. oregano, dried

½ tbsp. black pepper

½ tbsp. paprika

½ tbsp. creole seasoning

1/2 tsp. cayenne pepper (optional)

Pinch of thyme

Mix together, do not forget to crush oregano between hands to release flavor.