Creamy Poblano Soup

Course: Soup

Cuisine: Mexican

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 276kcal

Author: Platings and Pairings

This Creamy Poblano Soup is warm and rich, with just the right amount of subtle spice in every spoonful. The blended russet potatoes and cream cheese create a velvety base, while the softened onions, poblanos, and sweet corn add depth and texture. Finished with lime, cilantro, and a swirl of sour cream, it’s an easy yet impressive dish that’s endlessly adaptable.

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Equipment

Ingredients

2 Tablespoons butter
1 medium yellow onion chopped (1½ cups)
3 medium poblano peppers seeded, stemmed, and chopped
4 cloves garlic minced
1 Tablespoon chile powder
1 teaspoon dried oregano
4 cups chicken stock
2 medium russet potatoes about ¾ lb., peeled and cut into ½-inch pieces
2 12-ounce bags frozen corn or about 6 cups fresh shucked corn
6 ounces cream cheese cubed
1 teaspoon sugar
1 Tablespoon lime juice
Kosher salt and pepper to taste

For Serving

Cilantro to garnish
Sour cream to garnish
Lime wedges

Instructions

In a large pot over medium-high heat, melt the butter. Add the onion and poblano peppers, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.
Add the garlic, chile powder, and oregano, and saute for about 1 minute, until fragrant.
Add the chicken stock and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
Stir in the corn, cream cheese and sugar. Cook for five minutes, until warmed through.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and puree until smooth, working in batches if needed.
Add the lime juice and season to taste with salt, pepper and sugar, if needed.
Serve garnished with cilantro and sour cream, if desired. Serve with lime wedges.

Video

Notes

Storing

Store leftovers in an airtight container in the refrigerator for up to five days. Reheat on the stovetop until heated through, adding a splash of cream, stock, or water, if needed.
This soup also freezes well, for up to three months. Thaw it overnight in the fridge and reheat as directed above.

Tips and tricks

Roast the poblanos first (optional but recommended). Charring the peppers under the broiler or on a gas flame first deepens their smoky flavor. Peel off the blistered skin before chopping.
Use room-temperature cream cheese. It melts more evenly into the soup without clumping.
You don’t need to thaw frozen corn before adding it to the soup. If using fresh corn, lightly sauté or roast it first for extra sweetness.
If using a countertop blender, fill only halfway, hold the lid with a towel, and pulse first to avoid hot soup explosions.
For a silkier soup, strain after blending for an ultra-smooth finish.

Variations

Potato swap - Yukon Golds can replace russets for a naturally creamier texture.
Control the heat - For more spice, add a pinch of cayenne with the chile powder, leave a few poblano pepper seeds in, or add in a jalapeno pepper along with the poblano peppers. For a milder soup, make sure to remove all seeds/membranes.
Too thick - Thin the soup with a splash of stock or water towards the end or when reheating leftovers.
Creamy ingredients - Substitute the cream cheese with mascarpone or a splash of heavy cream for richness.
Add protein - Add shredded chicken, crispy chorizo, or black beans for a boost of hearty protein.
Vegan-friendly - Use olive oil instead of butter, vegetable stock instead of chicken stock, and coconut cream or cashew cream instead of the cream cheese.

Nutrition