Creamy Poblano Soup

By lorik

Ingredients

• 6 Poblano Peppers
• 1 lb ground beef, 80% lean
• 2 cups sliced leeks (from 2 large leeks, white part only)
• 2 cups corn kernels, fresh or frozen
• 3 cups chicken stock
• 1 cup heavy cream
• Salt and Pepper

Details

Servings 4
Adapted from kroger.com

Preparation

Step 1

Preheat the broiler. Arrange the poblanos on a sheet pan, then position 4-6 inches under the boiler; cook until charred on all sides, turning every few minutes, about 8-12 minutes total. Transfer the poblanos to a bowl; cover tightly with plastic wrap. Let steam for 10 minutes, then peel and chop the peppers; discarding the skin, stems and seeds. Set aside.

Add the ground beef to a large pot over medium high heat. Cook, stirring often, until the fat is rendered and the beef has begun to brown, about 8-10 minutes. Using a slotted spoon, remove and reserve the beef, leaving the fat in the pan. Add the leeks and cook, stirring occasionally, until they have softened, about 5 minutes.

Add the reserved poblanos and corn, and continue to cook until the corn has cooked through, about 5 minutes (add a bit of olive oil to the pan if it seems dry). Add the chicken stock and simmer until the flavors meld, about 5 minutes. Stir in the cream and the reserved cooked ground beef. Season to taste with salt and pepper. Simmer until the soup is warmed through.