Directions:
- In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.28 Kcal (851 kJ) | ||
| Calories from fat | 92.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.24g | 16% | |
|---|---|---|---|
| Cholesterol | 38.68mg | 13% | |
| Sodium | 1302.02mg | 54% | |
| Potassium | 292.83mg | 6% | |
| Total Carbs | 18.9g | 6% | |
| Sugars | 11.6g | 46% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 9.42g | 19% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 108.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 84.01 Kcal (352 kJ) | ||
| Calories from fat | 38.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.23g | 16% | |
|---|---|---|---|
| Cholesterol | 15.98mg | 13% | |
| Sodium | 538.08mg | 54% | |
| Potassium | 121.02mg | 6% | |
| Total Carbs | 7.81g | 6% | |
| Sugars | 4.79g | 46% | |
| Dietary Fiber | 0.53g | 5% | |
| Protein | 3.89g | 19% | |
| Vitamin C | 1.4mg | 6% | |
| Calcium | 45mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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